Basic Blueberry Muffins

    40 minutes

    I love basic, simple and easy recipes with plain old ingredients, thus no fuss, no hassle, just a good tasty blueberry muffin.

    378 people made this

    Serves: 24 

    • 2 cups fresh blueberries
    • 1/4 cup (30g) plain flour
    • 2 cups (250g) self-raising flour
    • 1 teaspoon salt
    • 60g margarine (or butter)
    • 1 1/2 cups (350g) white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 1 cup (250ml) milk

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

    1. Preheat oven to 180 degrees C. Grease muffin trays or line with muffin cases.
    2. Sprinkle plain flour over blueberries and stir to coat thoroughly.
    3. Sift together the self raising flour and salt.
    4. In a large bowl cream margarine then gradually mix in sugar.
    5. Whisk eggs and stir into creamed mixture along with vanilla.
    6. Stir in milk alternately with flour mixture combining well after each addition. Fold in berries.
    7. Fill muffin cups 2/3 full with batter.
    8. Bake for 25 minutes.

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    Reviews and Ratings
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    Reviews in English (299)


    searched for a recipe that I would have the ingredients for already and this was it, turned out really good, tasted beaut!  -  24 Feb 2012


    These muffins were quick and economical to make - I halved the recipe and added a little more vanilla (not on purpose, I spilled) and about 1/4 cup more blueberries than called for, and they were DELICIOUS! My husband and son are devouring them as I type this, and I will DEFINITELY make these again (and again and again). If your blueberries all fall to the bottom, try rinsing them BEFORE coating them with flour next time. If your batter isn't rising - perhaps your baking powder is stale. Keep it in the fridge, and buy fresh every four months or so. It goes stale fairly quickly, so buy small containers unless you do a LOT of baking. These muffins are fantastic with chopped apricots, and with chopped apples and dates  -  12 Jun 2002  (Review from Allrecipes USA and Canada)


    This recipe gets 5 stars with the following changes 1) use buttermilk instead of milk and 2) decrease baking powder to 2 1/2 teaspoons.  -  25 Feb 2002  (Review from Allrecipes USA and Canada)