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Blueberry Muffins


Blueberry Muffins

Servings 8 Muffins


  • 100 g butter softened
  • 100 g sugar
  • 2 eggs


  1. Preheat the oven to 180°C.

    Line a Muffin tin with 15 Muffin cases or tie the cases with cooking string to hold their shape.

    In a large bowl cream together butter, sugar and lemon zest with a wooden spoon. Add in the eggs and salt and keep stirring.

    Sift in the flour and the baking powder, then add the milk.Stir until just combined: you will get a pretty thick batter.

    In a small bowl combine the Blueberries with 1 Tbsp of flour and add this mixture to the batter: this prevents the Blueberries from sinking during the baking process.

    Fill the Muffins cases 2/3 full and bake for about 30 minutes, or until the tops are light golden and a skewer inserted in the middle comes out clean.

    Serve warm, maybe with a hot creamy cappuccino.