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Blueberry Muffins

Blueberry Muffins

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Variation

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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Ingredients

  • 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

Method

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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