Delicious Blueberry Muffin Recipe

Muffins - Fresh out of the oven

Muffins – Fresh out of the oven

I’ve baked quite a few muffins lately so thought that seeing as we had picked blueberries on Friday that I would make Blueberry Muffins for breakfast on Saturday morning so that Anna could have a nice breakfast in bed. Rather than follow a recipe though I decided to make my own up as I wanted to experiment in making nice big fluffy muffins and so far none of the recipes I had followed had quite delivered on that front.

They worked really well, I liked them (but I like everything), Anna liked them and Morgan liked them too, so they must have been good. In my opinion cakes are made for sharing and I love sharing my best cakes with friends, so here’s the recipe I made up so that you can give them a go too. Go on, try it now and let me know how you get on with them.


200g Soda Bread Flour
100g Wholemeal Plain Flour
100g Granulated Sugar
2 tsp baking powder
1tsp Bicaronate of Soda
100g Salted Butter
300ml Plain Yoghurt
2 eggs


  1. Preheat oven to 200°C
  2. Combine the dry ingredients (Flour, Sugar, Baking Powder, Bicarbonate of soda) in a large mixing bowl
  3. Melt the butter in a jug and allow to cool slightly
  4. Add the yoghurt to the butter and stir.
  5. Add the eggs to the butter and yoghurt mixture and beat together. It will begin to set so quickly…
  6. Pour the butter, yoghurt and egg mixture into the dry ingredients and mix gentle to combine. Don’t mix it too much as you want the mixture to be a little lumpy.
  7. Fold in the blueberries – just use as many as you want and again keep the mixing to a minimum.
  8. Spoon into muffin cases in a muffin tray – It will make 12 large muffins.
  9. Bake at 200°C for about 18 minutes. The muffins will be golden brown on top and firm to the touch.
  10. Always the best step… Eat them, either as they are or smothered in butter.


You don’t have to use soda-bread flour, you could use self-raising instead. Also, I used our home made yoghurt which isn’t a very thick yoghurt, so feel free to add a little milk to the plain yoghurt if you want.

The sweetness of the muffins will depend to a certain extent on the number of blueberries that you add, but if you find that they aren’t quite sweet enough for your liking, add a little more sugar to the mixture, or spread blueberry jam on them!

Oh, and don’t have them for breakfast every day – I’m sure they aren’t that healthy even if they are packed full of antioxidant rich blueberries!

9 Responses

  1. Emily says:

    Ooh, I want to try this! Unusual to have salted butter in a sweet recipe. I haven’t seen soda bread flour in the supermarkets, do you think I could replace it with white flour?

    • Alan says:

      You’d quite often add a pinch of salt to a sweet recipe, so the salted butter just means there’s no need to do that, and yes, you could replace the soda-bread flour with self-raising flour as really it is just plain flour with baking powder and bicarbonate of soda raising agents already added to it – But as you can see from the recipe I added more to make them really light and fluffy.


  2. Emily says:

    Thanks for the advice. I’ve got the blueberries now and am hoping I get time to make these tomorrow evening.

  3. Alan says:

    Briiliant,, let us know how you get on with them and if you like them. I can always test one for you if you like! 🙂


  4. Alan says:

    I’ve got some more in the oven right now – lets hope they turn out as well as the last ones.


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Alan Cole

Alan is a Freelance Website Designer, Sports & Exercise Science Lab Technician and full time Dad & husband with far too many hobbies: Triathlete, Swimming, Cycling, Running, MTBing, Surfing, Windsurfing, SUPing, Gardening, Photography.... The list goes on.

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