Quick and Easy Blueberry Muffins

    40 minutes

    These muffins are dense, moist and filling. Reserve 1/2 cup of flour and coat the blueberries before adding them to the mix to help them stay intact during cooking.

    455 people made this

    Serves: 12 

    • 125g butter
    • 2 cups (250g) plain flour
    • 1 1/4 cups (250g) white sugar
    • 2 eggs
    • 1/2 cup (125ml) milk
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 1/2 cups fresh blueberries

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C. Grease and flour muffin pan or use paper liners.
    2. Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
    3. Fill muffin cups 2/3 full. Bake in preheated oven for 25 to 30 minutes.
    4. Sift flour, baking powder and salt together and set aside.

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    Reviews in English (475)


    Just made this easy muffin or cupcake today.as said in the title it is very easy to make.tasted very good and moist and fluffy, even my fussy 4 years old twins loved it. definitely I will make this again.but I did added bit more milk extra 1/2cup. Also reduced 1/4 cup of sugar .  -  09 Mar 2016


    Choose this recipe!!! Trust me there is no better recipe out there then this! With a few changes to increase their healthy nature they are amazing! The first time I made these muffins I followed the recipe to a T, although after making it the third time I felt that they were becoming to sweet tasting, and I found they were a bit high in cals. So to make them into healthy blueberry muffins I substituted 1/4 of the butter with unsweetened applesauce, added wheat flour instead of the white (which is bad for the body), and I cut down on the sugar to 1 cup and less two tbsp. and added 1 tsp. of vanilla and it turned out great!!! Based on my backround in nutirtion I advise these substitutes!! anyway, its overall the best recipe in the world.....I have tried all the others on this site but this is "#1" *****(*)  -  06 Aug 2002  (Review from Allrecipes USA and Canada)


    This recipe tasted great, but wasn't quite what I was looking for. I now understand the "cake-like" reference - they come out dense, moist, and filling, not fluffy like I was looking for. They taste delicious, however. I only put a cup of sugar instead of 1 1/4 and it came out just right - I don't like my muffins to be super sweet. Other than that, I followed the recipe exactly, except that I reserved 1/4 of the flour to coat the blueberries so as to avoid them popping during cooking.  -  28 Nov 2005  (Review from Allrecipes USA and Canada)