Light Blueberry Muffins

    40 min

    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.

    24 people made this

    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.

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    Reviews in English (6)


    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