Blueberry muffins

Name: Blueberry muffins
Total time: 45 min
Yield: makes 12 muffins
Ingredients: 250 g plain flour; 2 tsp baking powder; 1 pinch of salt; 120 g sugar; 1 egg; 200 ml milk; 80 g melted butter (or 80 ml neutral oil); 1 tsp vanilla sugar; 1 tsp grated zest of an unwaxed lemon; 200 g blueberries (fresh, or frozen and not thawed)

Updated on 9 October 2026

Makes: makes 12 muffins
Time: 20 min + 25 min baking
From: Highbush blueberry

Ingredients

250 g plain flour
2 tsp baking powder
1 pinch of salt
120 g sugar
1 egg
200 ml milk
80 g melted butter (or 80 ml neutral oil)
1 tsp vanilla sugar
1 tsp grated zest of an unwaxed lemon
200 g blueberries (fresh, or frozen and not thawed)

Method

Heat the oven to 190 °C (170 °C fan) and line a 12-hole muffin tin with paper cases.
Mix the flour, baking powder, salt and sugar in a large bowl.
In a second bowl, beat the egg with the milk, melted butter, vanilla sugar and lemon zest.
Pour the wet mixture over the dry ingredients and stir briefly, just until no flour is visible. The batter may stay lumpy.
Gently fold in the blueberries. Do not thaw frozen berries, or the whole batter turns blue.
Divide the batter between the cases and bake for 20–25 minutes, until the muffins are golden and a skewer comes out clean.
Leave to rest in the tin for 5 minutes, then cool on a wire rack.

Storing: One day in an airtight tin at room temperature; wrapped, up to 3 months in the freezer. Warm them briefly in the oven or microwave.