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Blueberry Muffins
Recipe

Blueberry Muffins

With blueberries in season during summer, now is a great time to whip up these buttery and soft blueberry muffins - perfect for a picnic or for the kids to take to school.

Prep:
20 min
Cooking:
20 min
Makes:
12
Ingredients Method

 

2 large Pace Farm eggs

140g natural yogurt

100g unsalted butter softened, plus 1 tbsp, melted, for greasing

140g golden caster sugar

1 tsp bicarbonate of soda

125g fresh or frozen blueberries

2 tbsp milk

1 tsp vanilla extract

250g plain flour

2 tsp baking powder

  1. Pre-heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add eggs and beat for a minute, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with 1/4 tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.

  2. Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

  3. Allow to cool for 10 mins, then carefully lift out and serve.