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Blueberry Muffins


Blueberry Muffins

Servings 8 Muffins


  • 300 g all purpose flour + 1 Tbsp
  • 220 g milk
  • 100 g unsalted butter softened
  • 100 g sugar
  • 2 medium eggs
  • 8 g baking powder
  • 1/2 tsp salt
  • grated zest from 1/2 lemon
  • 150 g blueberries fresh or frozen


  1. Preheat the oven to 180°C and line a Muffin tin with 8 Muffin cases.

  2. In a medium bowl cream together butter, sugar and lemon zest with a wooden spoon. Add in the eggs and salt and keep stirring. Pour in the flour and the baking powder, then add the milk. Stir until just combined: you will get a pretty thick batter.

  3. In a small bowl combine the Blueberries with 1 Tbsp of flour, sift out the excess flour and add the blueberries to the muffins batter. The flour coating will prevent the blueberries from sinking during the baking process.

  4. Fill the Muffins cases 2/3 full and bake for about 35 minutes, or until the tops are lightly golden and a skewer inserted in the middle comes out clean.

  5. Serve slightly warm, maybe with a hot creamy cappuccino.