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Blueberry Muffins

Blueberry Muffins

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Use raspberries in place of blueberries, or orange zest instead of the lemon.

Cook's Notes

The muffins are best eaten warm, soon after making, or on the day they're made.

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  • 50g butter
  • 250g self-raising flour
  • 1 tsp baking powder
  • 75g caster sugar
  • 1 lemon, finely grated zest
  • 1 pinch salt
  • 250g plain yogurt
  • 2 large eggs, lightly beaten
  • 250g blueberries


Step 1

Preheat the oven to 200°C (400°F/Gas 6). Line a muffin tin with muffin cases. Melt the butter in a small pan, then leave to cool. Sift the flour into a large bowl, mix in the baking powder, sugar, lemon zest (if using), and a pinch of salt, then make a well in the centre.

Step 2

Mix the yogurt, eggs, and cooled melted butter together in a large jug, then pour into the dry ingredients, along with the blueberries. Mix until just combined, but don’t over-mix or the muffins will be heavy. Don’t worry if there are a few lumps left in the mixture.

Step 3

Spoon evenly into the muffin cases and bake for 20 minutes, or until risen and golden. Cool in the tin for 5 minutes, then serve warm or leave to cool.

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