Big Blueberry Muffins

    1 hour

    These blueberry muffins make no compromise - they're big, moist and delicious. Chock-a-block with blueberries, and easy to make with storecupboard ingredients. The hardest part is waiting for them to cool once out of the oven.

    408 people made this

    Serves: 18 

    • 110g butter
    • 250g caster sugar
    • 2 eggs
    • 250g plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 4 tablespoons milk
    • 375g fresh blueberries
    • 4 tablespoons sugar

    Prep:10min  ›  Cook:30min  ›  Extra time:20min cooling  ›  Ready in:1hr 

    1. Preheat oven to 190 C / Gas 5. Grease and flour muffin tins or use paper cases.
    2. In a large bowl, cream butter and 250g sugar until light and fluffy. Add eggs one at a time and mix in.
    3. Mix flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 30g of the blueberries and stir into mixture. Fold in remaining berries.
    4. Fill muffin cases and sprinkle with the remaining 4 tablespoons of sugar. Bake at 190 C / Gas 5 for 30 minutes. Remove from oven and wait 20 minutes to remove from tins.

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    Reviews in English (385)


    These were brilliant, very moist and a lovely flavour kept really well in an airtight tin everyone loved them and have made them a few times and now, i would never use another recipe...  -  12 Apr 2012


    lovely  -  16 Apr 2013


    These were very scrum my 😀😊  -  09 Aug 2014