Blueberry Muffins

Blueberry Muffins are certainly a classic and are definitely a contender for the all-time most popular muffin flavour.

This recipe creates perfectly moist and fluffy muffins and can be used with both fresh and frozen blueberries.

Have you got all the ingredients?

This recipe uses a combination of yoghurt, butter and oil to create muffins that are tasty, fluffy on the inside and a little crispier on the outside.

The star ingredient is, of course, blueberries.

One of the first superfoods, these little berries are also absolutely delicious and made even better baked into a muffin!

I prefer frozen blueberries for flavour and convenience, however you can use fresh blueberries.

Here, I also sprinkle rapadura sugar on top of the muffins before baking. If you don’t have this type of sugar, use brown, raw or white instead.

Getting the method right: Blueberry Muffins

The method may seem straightforward, and it is, though there is one important thing to note.

Go gently with the batter. Really, really gently. Mix until just combined – and stop right there. Over-mixing can mean not-so-fluffy muffins.

When adding the ingredients to form the mixture, also remember to keep a handful of blueberries for decorating along with the tablespoon of sugar.

Once you’ve spooned the mixture into the tins, add a couple of blueberries to the top of each muffin and sprinkle with sugar.

Recipe FAQs

How long will your Blueberry Muffins keep?

These muffins are best eaten within a few days. 

Otherwise, freeze them. Wrap or place in a freezer bag and store for up to three months. They’ll make the perfect mid-morning or afternoon treat!

Do you have other muffin recipes?

Yes! I also have recipes for Savoury Muffins, Lemon Muffins, Raspberry and White Chocolate Muffins, Chocolate Zucchini Muffins, Orange and Poppy Seed Muffins and Orange and Poppy Seed Muffins.