Best of the best blueberry muffins

    45 min

    Big blueberry muffins with a crunchy sugar topping. A recipe I got from my granny. Quick and easy, made with few ingredients. Remember to use muffin cases!

    751 people made this

    Serves: 12 

    • 110g unsalted butter
    • 250g caster sugar
    • 1/2 teaspoon salt
    • 2 eggs
    • 250g plain flour, divided
    • 2 teaspoons baking powder
    • 125ml buttermilk
    • 1 punnet fresh blueberries - rinsed, drained and patted dry
    • 2 tablespoons caster sugar

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Position rack in the middle of oven. Preheat oven to 190 C / Gas 5. Line muffin tin with paper cases.
    2. In a large bowl, cream together the butter, 250g sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together all but 4 tablespoons of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
    3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

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    Average global rating:

    Reviews in English (689)


    Altered ingredient amounts. I halved the amount of sugar and threw in a few cranberries with the blueberries. It gave a good fruity flavour and was sweet enough, at least for us.  -  06 Mar 2010


    Used different ingredients. I used Redcurrants rather than blueberries and it worked beautifully - they were delicious!  -  17 Aug 2010


    A good basic blueberry muffin recipe with a nice buttery flavor. I can’t say it was my favorite blueberry muffin recipe, but it certainly was respectable and everyone enjoyed them.  -  16 Aug 2012