Treat Time | Blueberry Muffins

Hello Lovelies!

My siblings have both had chicken pox recently so I’ve had the glorious task of entertaining them as they couldn’t go to school… fun fun fun!

In order to distract them, I baked a tonne of cookies in different flavours and then decided to go with something slightly healthier- blueberry muffins! I’ve never made muffins intentionally before- usually they’re just cupcakes that I didn’t have time to add frosting to- so I looked up recipes and settled on a Paul Hollywood classic.

The recipe is so easy to follow and the only hard part really is resisting the urge to bake the muffins straight away- you have to leave the mixture in the fridge overnight to get the best yield, which I found soooo difficult!

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Ingredients Needed;

  • 110g plain flour
  • 110g softened unsalted butter
  • 65g caster/golden caster sugar (I used golden)
  • 2 eggs
  • 1.5 tsp baking powder
  • 125g blueberries
  • Pinch nutmeg (I used cinnamon)


  • Cream together the butter and sugar until pale and fluffy.
  • Add the eggs one by one, mixing for a total of around 3 minutes until fully incorporated.
  • Add the rest of the dry ingredients (excluding blueberries) and leave in the fridge overnight in a covered bowl.
  • Pre-heat the oven to 180C and line a muffin tin with 8 cases.
  • Place a spoonful of mixture into each muffin case, filling just over halfway.
  • Stud each muffin with around 8 blueberries.
  • Bake in the centre of the oven for around 20 minutes until golden on top.
  • Leave to cool in the muffin tin for 5 minutes before removing and transferring to a cooling rack.
  • Enjoy!

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These are so delicious and really easy to make, I’m definitely going to be adapting this recipe to make more muffins in the future!

Photo 03-06-2015 09 20 30I particularly love that blueberries are so in season at the moment and enjoyed the leftover ones with a lovely smoothie while waiting for my muffins to cook- perfect summer set up in the sunshine.

Happy baking!

Daisy x


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