Blueberry Muffins

So Good… So Fresh, Ready in Minutes!

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We have had such wonderful weather in the last two days, there is really nothing to whine about. And anyway, as I said a little while back, these days I carry my weather with me, and I try to think ‘in orange’, the color of enthusiasm, fascination, and happiness.

I hope your weekend has been great so far, and I hope the rest of it will go as per your plans. If you have been following this blog, you should have realised by now, that I love cooking with blueberries. I love them because you can use them in pies, waffles, salads, crepes, smoothies, and today I learnt that you can even make blueberry soup, not chilled, but warm blueberry soup. The recipe is Scandinavian. Isn’t that awesome?

Thousands of research done in the past decade, confirm the importance of eating a diet filled with flavonoids from a variety of brightly colored vegetables and fruits to help prevent and even treat many chronic illnesses. Oh yes, and eating more blueberries at an early age, may reduce the  risk of heart attack later in life.

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Today I want to share with you a recipe for blueberry muffins, I made two weeks ago. I didn’t use a lot of sugar, so if you prefer more sugar in your muffins just add a little more to suit your palate. I wanted to taste the blueberries, not the sugar, so I reduced mine. I really enjoyed eating the muffins as you can see here….

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I want to thank you so much for visiting my blog and for reading this far… now for the recipe, 

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Assemble all ingredients

Always remember to assemble all ingredients before you start.

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Sift flour and baking powder, then add sugar
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Stir in the sugar, then make a well in the centre of the flour mixture
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Combine melted butter, milk and eggs in a bowl
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Combined butter eggs and milk
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Add combined butter, egg and milk all at once to the flour.
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Stir until just combined. The mixture should look lumpy.
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Add the blueberries
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Fold in the blueberries, thoroughly, but lightly
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Spoon into prepared tin
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If you did not use paper cases, leave to stand at least 10 minutes because these muffins are very delicate

Blueberry muffins_5169I hope you enjoyed the muffins…

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Blueberry Muffins

Preparation time: 20 minutes; Total cooking time: 20-25 minutes; Makes: 12 medium muffins


  • 375g (3 cups, 13½oz) all-purpose flour (plain flour)
  • 4 teaspoons baking powder
  • 185g (1cup, 6½oz) soft brown sugar
  • 125g (½ cup, 4½oz, 1.1 stick) butter, melted
  • 2 eggs lightly beaten
  • 375ml (1½ cups, 12.6fl oz) milk
  • 170g (I cup or 1 punnet, 6oz) blueberries


  1. Preheat oven to 410°F (210°C). Line a 12-hole, medium muffin tin with paper cases.
  2. Sift flour and baking powder into a bowl. Stir in sugar. Make a well in the centre of the flour mixture.
  3. Add combined melted butter, eggs and milk all at once. Stir until just combined. Do not over mix. The mixture should look quite lumpy.
  4. Fold in blueberries thoroughly, but lightly.
  5. Spoon mixture into prepared tin. Bake 20-25 minutes or until golden. Let stand for 5 minutes then, transfer onto wire rack to cool.
  6. **I weigh the flour and butter, I do not use cup measures as the weight of a cup of flour tends to vary based on individual interpretation, (from 125g to 13og to 140g to 155g per cup).

Points to note:

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 425°F (220°C) for 25 minutes. 
  2.  Please line up tin with paper cases for this recipe. Otherwise let the muffins stand in the tin for ten minutes before you loosen with a flat-bladed knife and carefully transfer to a wire rack. These muffins are delicate, so handle with care.
  3. I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please get a weighing scale.
  4. The muffins are not too sugary; if you want more sugar adjust to 235g (1¼  cups) or to your taste
  5. Frozen blueberries can be used. Thaw and drain well.
  6. Variations: mulberries, blackberries, raspberries or a medley of chosen fruits.
  7. If want to contribute a recipe, as a guest, through my blog, please contact me at (myfavouritepastime(at)
  8. If you tried this recipe, thank you so much, please give me a feedback!!!
  9. Last updated: 5 December 2014

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

66 thoughts

  1. Sneaking a moment to browse some recipes during all the busy festivities. Discovered some lovely ones you made in the past! Wishing you a Merry Christmas!! Hope you are having a wonderful time with your family and loved ones!

    1. Hi Afra,
      Thanks for sneaking in. That’s what blogs are for. I hope you try one or two of the recipes, sometime. I had a wonderful christmas and today is such a great day (temperatures are up to -4C). It feels like heaven. Enjoy your weekend!

    1. Hi Candy, thanks for stopping by too. Please give me a feedback if ever you try the muffins. I look forward to seeing you more often! Have a wonderful week

    1. Thank you for reminding me that I made some blueberry muffins. I love these muffins, they are soo good. Have a wonderful week and thanks for stopping by!

    1. Thanks for stopping by too, I look forward to trying out some of those unique recipes you have on your blog. Have a wonderful week!

  2. Love blueberries, they’re fabulous in a salad with beets and feta cheese. When making muffins replace 1/2 cup of milk with yogurt for a tender light crumb. Thanks for liking my spinach soup.

    1. They are amazing, all the kids in my son’s class loved them. I always gauge things by the way others respond. If you do try, give me a feedback!!!

    1. Ha thanks for noticing that, the goal of “My Favourite Pastime” is to inspire me and others to cook or bake. I try to do everything to inspire those who rarely cook. Also it makes life easy for everyone, as I also use recipes for my blog when I am cooking. Thank you and have a pleasant weekend.

    1. Haha they are my favourite. Been to your blog again. Glad to know you make baked treats and deliver around Toronto. Thanks for stopping by.

    1. Thanks for visiting my blog and for leaving me a note. I read an article a while back on baking powder and aluminium and I use Magic Baking Powder and the manufacturer says it contains no aluminium that’s why I buy it. Thanks for leaving me a link on that. I appreciate.

    1. They are easy to make, you could whip them in minutes, if you have blueberries, Thank you for boosting my “like statistics” I really appreciate. I shall be browsing your blog in moments!

  3. Is there anything better than a freshly baked blueberry muffin?!! Yours baked up beautifully and I like that you reduced the amount of sugar. I’m thinking the sweetness from the blueberries would be enough. Love your step by step photos…really pretty.

    1. I totally agree with you. Thanks for stopping by again. Thanks for the compliments, I did like your step by step even better. I love your blog, it’s awesome!!!

    1. Thanks for stopping by twice, I feel flattered and special. Oh yes I’ve been there and saw the flourless chocolate torte, you must love baking. If you do make the blueberry, please give me a feedback! thanks again.

    1. Hi Sapana, Thank you for nominating me for the versatile blogger award, never heard of it, but will read more about it then link up with you as indicated above. Thank you for thinking about me.

  4. This recipe is super timely. I just bought a small punnet of blueberries, wondering what I should do with it besides my usual lemon buttermilk cake. Muffins sound good. I think with some orange or lime zest in there, it would make the perfectest breakfast!

    1. Thank you so much for stopping by my blog and for having a conversation with me. I love orange and lime too, it always enhances the flavour of baked goods. If you do make the muffins, kindly give me a feedback. Wish you all the best in your cooking endeavour.

    1. Thank you and thanks for stopping by and leaving me a note. I appreciate your effort! If ever you try the recipe, please give me feedback!!!

    1. Thank you, your blog has beautiful representations of food. Makes me want to try vietnamese cuisine! Thank you for adding Favouritepastime to your favourite url. I appreciate. Thank you for taking time to leave me this note! If you do try recipe, please give a feedback!

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