Blueberry muffins

The ideal sweet treat.

  • 10 mins preparation
  • 20 mins cooking
  • Makes 12
  • Print
When those sugar cravings hit, nothing beats these fluffy muffins bursting with sweet blueberries for an ideal afternoon treat.
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Blueberry muffins
  • 2 ¼ cup (335g) self-raising flour
  • 1 cup (220g) caster sugar
  • 100 gram butter, melted
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 125 grams blueberries (fresh or frozen)


Blueberry muffins
  • 1
    Preheat oven to 180°C/350°F. Grease a 12-hole (⅓ cup/80ml) muffin pan.
  • 2
    Sift flour and sugar into a large bowl.
  • 3
    Whisk butter, buttermilk and egg in a jug; stir into dry ingredients. Do not over mix; mixture should be lumpy.
  • 4
    Add berries; stir through gently. Spoon mixture into pan holes.
  • 5
    Bake for 20 minutes. Leave in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.


All these muffins can be prepared ahead of time, as they freeze well.You could also use a 6-hole (¾ cup/180ml) texas muffin pan; you will need to bake them for 35 minutes.

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