Everybody loves blueberry muffins!  Packed full of antioxidants blueberries are great for you and right now the season is in full swing so it’s a great time to enjoy them fresh. My father has two blueberry bushes and I couldn’t resist picking several handfuls to take home. They will be great with yoghurt in the morning, in my smoothie and I might even try a blueberry sorbet. But in the mean time here is my favourite simple blueberry muffin recipe.

3 cups self-raising flour
1 cup sugar
1 tsp cinnamon
125g butter, melted
2 eggs
1 cup milk
1 tsp vanilla extract
1 cup blueberries

In a bowl mix the dry ingredients together. In a separate bowl whisk the eggs, milk and vanilla together before adding to the dry ingredients along with the melted butter.  Mix carefully and when nearly combined add the blueberries. Try not to over mix.
Spoon into greased muffin tins and sprinkle the tops with cinnamon sugar (I used 2 tbsp sugar to ½ tsp cinnamon). Bake in a 200°C oven for 12-15 minutes.

A great tip on getting muffins out of the tin is to let them cool for 5 minutes. When the muffins are still warm but the tin is cool enough for you to pick up tap the tin on each side on the bench and the muffins should fall cleanly out.



  1. Truly the best muffins that I have made. They stand up to any good café muffins and have a great texture. I have also tried using raspberries which were great. I have managed to freeze a few with good results.

    • Thanks Kathy. You can also use the same recipe for savoury muffins, simply swap the sugar for cheese plus other flavours like pesto, ham or salami, grated zucchini etc

  2. I always come back to this recipe when I want to make blueberry muffins. It’s so simple, and so delicious. Blueberries and cinnamon are a match made in heaven! Thanks for the recipe!

  3. I just made these to take to a baby shower and they have turned out wonderfully. They taste lovely and I am sure everyone will enjoy them. Great recipe which I will make again for sure.

  4. I was just wondering about how many this makes? And I was going to use muffin cups, will that be okay with this recipe? thanks

  5. Finaly….i can say i am happy ==> i ony did half portion of all ingredients + 1 cup blueberries and brown sugar . Tatse awsome , and not too sweet either .

  6. This repice is very good. I have made it a few times now and used different fruits. Replaced with 1 cup of Feijoha, and made another batch with 1 cup of dried apricots. They freeze well to. Thanks for the recipe

  7. Absolutely perfect! They are so easy and quick to make and stay moist and yummy! Will definitely use this recipe from now on!

    • Not sure Megan. This is one of our most popular recipes and one I have been making for over 20 years and they always turn out beautifully. Perhaps try again, you may have forgotten something. Did you use self raising flour?

  8. I made a double batch of these blueberry muffin. They are the best. I will keep this recipe for further use. Normally blueberry muffins are not my favourite but I am won over with these ones. I use fresh blueberries straight from my tree.

  9. My muffins are always tough, that is until I made blueberry muffins following this receipe. Absolutely delicious, will always use this recipe now. Thank you.

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