Light Blueberry Muffins

Light Blueberry Muffins


11 people made this

About this recipe: These tasty muffins are moist, tender and incredibly light. The recipe is also very versatile - you can add anything to these muffins, such as chocolate chips, nuts, raisins and other fresh/frozen fruit.


Makes: 12 muffins

  • 125g butter, softened
  • 200g caster sugar
  • 175ml soured cream
  • 4 tablespoons milk
  • 2 eggs
  • 250g self-raising flour, sifted
  • 150g blueberries

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Preheat oven to 160 C / Gas 2 1/2. Grease or line a 12-hole muffin tin.
  2. Cream butter and sugar together until light and fluffy.
  3. Add milk, soured cream and eggs. Mix until well combined.
  4. Slowly fold in the flour until fully incorporated.
  5. Fold in blueberries, then spoon into prepared tin.
  6. Bake in middle of the oven for 25 minutes or until skewer inserted into the centre of the muffin comes out clean.
  7. Allow muffins to cool in tin for 5 minutes, before turning them out onto a wire rack to cool fully.

Recently viewed

Reviews (3)


really easy but delicious recipe going to try raspberries next time - 03 May 2012


Perfectly lovely blueberry muffin. I did have to bake about five extra minutes. Thanks for sharing! - 03 Feb 2015


Awesome recipe, thanks - 27 Aug 2014

Write a review

Click on stars to rate