Buttery Blueberry Muffins

    (40)
    30 min

    Once you make these muffins, they will become a family favourite. They are simple to make, bursting with flavour and freezer friendly. Enjoy anytime of the day.


    30 people made this

    Ingredients
    Makes: 15 muffins

    • 175g butter
    • 200g caster sugar
    • 1 egg
    • 175ml milk
    • 1 teaspoon vanilla extract
    • 220g sifted plain flour
    • 2 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 150g blueberries
    • 1 tablespoon plain flour

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 200 C / Gas 6. Grease 15 muffin holes or line with paper cases.
    2. In a large bowl, cream together the butter and sugar until smooth. Mix in the egg, milk and vanilla until well blended. Combine 220g flour, baking powder and salt; stir into the batter until just moistened. Toss blueberries with remaining flour to coat, then fold them into the batter. Spoon batter into muffin holes, filling at least 2/3 full.
    3. Bake for 15 minutes in the preheated oven or until the tops spring back when lightly pressed.
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    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (32)

    by
    29

    These muffins can easily become healthier. I reduced the sugar by 1/4 cup and made one cup of the flour to be whole wheat. It still tasted great! The next time I make these I'll reduce the butter - it's on the greasy side. But I will make them again! Yum. Happy huckleberry picking!  -  11 Sep 2007  (Review from Allrecipes US | Canada)

    by
    23

    Huckleberries grow wild right in my backyard so I can pick to my heart's content. This recipe really makes the berries pop. My boys want huckleberry muffins now every breakfast. I also used this same recipe to make cherry muffins with the cherries from our tree. They were great also. Blackberries are next!  -  03 Aug 2008  (Review from Allrecipes US | Canada)

    by
    13

    These were really yummy. They were really light and fluffy which was good but made it hard for them to come out of the paper while they were still warm. Once they cooled off, the paper came off easier.  -  13 Aug 2006  (Review from Allrecipes US | Canada)

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