Blueberry Muffins
Prep time
Cook time
Total time
Delicious, soft, fruity and slightly zingy blueberry muffins
Serves: 12 Muffins
  • Makes 12 small muffins
  • 265g plain flour
  • 170g caster sugar
  • 90g unsalted butter diced
  • 1 large egg
  • 170g frozen blueberries
  • 175ml full fat milk
  • Zest of one lemon
  • 1 teaspoon vanilla extract
  • ½ tablespoon baking powder
  • ½ teaspoon salt
  1. Preheat the oven to 180 degrees C and line a muffin tray with muffin cases.
  2. Using a food processor or mixer mix together the flour, sugar, baking powder, salt and lemon zest.
  3. Add the diced butter to the dry ingredients and pulse the mixture until it is crumbly.mix together the dry ingredients of the blueberry muffin with the butter
  4. Remove the dry ingredients and place in a large bowl and gently mix in the frozen blueberries.add the frozen blueberries
  5. Mix together the egg, milk and vanilla, make a well in the middle of the dry ingredients and pour in the wet ingredients.make a well and add the wet ingredients to the blueberry muffins
  6. Gently mix the batter until just combined, do not over beat. mix the batter for the blueberry muffins
  7. Divide the mixture in the muffin cases using a spoon or ice cream scoop.
  8. Bake for 20-30 minutes until golden brown and a cake tester comes out clean.bake the blueberry muffins until golden and risen
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