Blueberry Muffins

I love making muffins. They are quick to make and I love food that I can grab and eat on the go. Plus the house smells so good when they are baking. With the added fact that they contain blueberries makes me convince myself even more that they are good for me and makes me eat even more. It’s an all round winner!!

This is a recipe that I’ve been slowly adapting each time that I’ve made them until I felt happy happy that I’d created the perfect muffin.

This bakes 16 medium sized muffins.

You will need:

4 cups self raising flour

2 tsp baking powder

1 cup caster sugar

1 cup natural yogurt

1 cup milk

6oz melted butter/marg

1tsp vanilla essence

1 tbsp berry conserve

1 1/2 cups fresh blueberries

– Plus a little plain flour, sugar and marg for the crumble topping

The oven needs to be set on 200c/400f.

Get your cases laid out ready. These are the best cake cases that I’ve ever found. They are pretty and don’t go transparent when baked. They are made in the UK by Doric Cake Crafts. I buy mine from a lovely local cake store ‘Brown Bear Bakery’

– Start by mixing your dry ingredients together in a large bowl. Flour, sugar and baking powder.

– In another bowl mix together the milk, yogurt, vanilla and the melted marg/butter.

– Now slowly add the wet to the dry, mixing well.

– Once it’s well mixed add the conserve. I just add whatever I have in the fridge. Today it was morello  cherry, but it could be blueberry or any type of berry. And then fold in the blueberries.


– In a smaller bowl mix some plain flour with a little marg. This is for the crumble topping so you don’t need much. Around 3 heaped tablespoons of flour and 1 tablespoon of marg. Rub together with the tips of your fingers so that it ends up resembling bread crumbs. Stir in around 1 tablespoon sugar.


– I like to use an ice cream scoop to fill my muffin cases. It makes them very even. I fill the cases well, not leaving much space at the top.

– Spoon a little of the crumble mix on to the top of each muffin,

– Pop them in the oven for about 20 mins until they start going golden.


One of the things I love about these muffins is that they rise so nicely. A lot of recipes when you fill to the top with cake batter they just over flow, these rise well in to domes which I love.

They taste soooooo good when they are hot.

Enjoy xxx