Blueberry and Vanilla Muffins

These muffins and light and fluffy with a delicate flavour.  As blueberries do not have a strong flavour, vanilla essence is added. They are best eaten on the day they are made or the next.

Ingredients (Makes 12)

Place Muffin Cases into a muffin tin and set oven to 190 deg C, 375 deg F or Gas Mark 5

175g (6oz) caster sugar
285g (10oz) self raising flour (sifted)
100g Fresh Blueberries (chopped)
2 Eggs
150ml (1/4 pint) milk
8 Tablespoons sunflower oil
1 tsp Vanilla Extract

To Make

Mix sugar and flour into a bowl.

Beat eggs and vanilla extract into the milk and oil. Quickly stir into dry ingredients and add blueberries (over-mixing will make the muffins tough). Divide the mixture between muffin cases and bake for 20-25 minutes, until the muffins have risen and are firm to the touch.

Remove from the oven and leave for 5 minutes before transfering them to a wire rack. Serve warm or cold.

These muffins can be frozen. After defrosting warm through in a hot oven for a few minutes.


  1. @Karen – Yes you can use any flavour you wish as long as you keep the ratio of ingredients the same. I think that almond and cherry would be nice, just substitute the blueberries for cherries.

  2. mm looks delicious like it would just break apart in your mouth. I love warm and moist muffins!

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