A blueberry muffin recipe

Here is a recipe for blueberry muffins from a muffin cook book of my Mum’s we have at home. The blueberry muffins are one of my favourite things to bake and I often bake the muffins every couple of weeks. You could hopefully find the ingredients for the muffins in your garden and at your local shop and you could also add a different berry or fruit in case you don’t have any blueberries at home, or if there is a different fruit you love to bake with πŸ•ŠπŸ’•

Blueberry muffin recipe

These are my favourite muffins of all time; crisp and sweet and bursting with plump, tangy blueberries!

  • 1 & 3/4 cups of plain flour
  • 3/4 teaspoon of salt
  • 1/4 cup of castor sugar
  • 2 & 1/2 teaspoons of baking powder
  • 2 teaspoons of grated lemon zest
  • 3/4 cup of blueberries, fresh or frozen (if frozen add to mixture while still in frozen state)
  • 1 large egg, at room temperature
  • 3/4 cup of milk (I use unsweetened almond milk)
  • 1/3 cup of light baking oil (I often use grapeseed oil)

Sieve the flour, salt, castor sugar and baking powder into a large bowl. Sprinkle over the lemon zest and blueberries. Beat the egg well and then add the milk and oil and gently mix together.Β 

Spoon into buttered muffin tins, allowing the mixture to just reach the top of the tins. Place in the centre of an oven preheated to 225 degrees C and bake for about 25 minutes, turning the tray around after 15 minutes.

Take out of the oven and leave in the tray for 5 minutes, then flip out onto a cooling rack. Serve warm with butter.

– Julie Biuso


Do you love baking with blueberries too, or is there another kind of fruit or ingredient you love to bake with? 🌸



Kimi Ora School. (1990).Β Nuffin but Muffins. Wellington, New Zealand: Kimi Ora School.








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