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  • Writer's pictureLilac Mills

Blueberry muffins

I hand-picked the blueberries, too! Those little blighters don't half take some picking!

Reminder and disclaimer – I’m not a particularly good cook, so follow this recipe with a degree of caution and a lot of common sense. Good luck! If your dish turns out great, then I’ll take all the credit. If not… well, you were warned!


375g plain flour

1 tablespoon baking powder

165g soft brown sugar

125g melted unsalted butter

2 eggs, lightly beaten

250 ml milk

185g blueberries - fresh or thawed

12 muffin cases


Pre-heat your oven to 210 C /gas mark 6-7.

  1. Sift the flour and baking powder into a bowl, stir in the sugar and make a well in the centre

  2. Mix the eggs and butter together

  3. Fold the eggs and butter into the flour. Don't overmix - you want the batter to be lumpy. Honestly.

  4. Fold in the blueberries

  5. Spoon the mixture into the cases and bake for 20 minutes.

  6. Cool on a wire rack.

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