Blueberry Muffins

An all-American classic, these muffins can be enjoyed at breakfast, as a snack or as a dessert! Warm or cold, on their own or with cream, yoghurt, ice cream – so many options!

Blueberries offer many health benefits. They contain vitamin C, high levels of disease-fighting antioxidants and fibre. Happy days!

You can use fresh or frozen blueberries in this recipe. The batter is fairly thick, so the berries could get crushed – although I don’t have a problem with that! I quite like the burst of flavour from the whole berries, and the spread of juiciness you get as a result of some of them breaking up in the mixture. Blueberries contain a pigment that causes them to bleed out their colour, and that’s why we add them last into the batter.


200g wholemeal plain flour
1tsp baking powder
1 tsp cinnamon
1/2 tsp salt
110g butter
1 egg, whisked
75ml milk
1tsp vanilla extract
1 banana, mashed
1 tbsp honey
200g frozen blueberries (or fresh, if you prefer)

  • Pre-heat the oven to 200C/400F/Gas Mark 6.
  • Grease a muffin baking tray or line with paper cases.
  • In a bowl, combine the flour, cinnamon, salt and baking powder.IMG_2689
  • Cream the butter, then gradually add the egg, milk, vanilla extract, banana and honey and mix until thoroughly combined.img_2690.jpgIMG_2691
  • Add in the flour mix and combine.
  • Add in the still-frozen blueberries and gently fold them into the mixture.IMG_2693
  • Place a spoonful of muffin mixture into each muffin case, filling each about 3/4 full.IMG_2694

  • Bake for 20 to 25 minutes until golden, or until skewer inserted in centre comes out clean.

  • Leave to cool for 5 minutes before removing from tray.IMG_2698



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