The best blueberry muffins! You won’t find a better recipe anywhere on the internet. These muffins are rich, buttery, wonderfully moist, and packed to the brim with juicy blueberries, all finished with a zingy lemon icing. They stay fresh for days and are simply impossible to resist. It’s officially blueberry baking season – so let’s get started!
Makes 12 muffins.
Ingredients for the blueberry muffins:
- 125 g butter, melted and cooled
- 180 g caster sugar
- 2 large eggs
- 300 g plain flour
- 2 teaspoons baking powder
- 125 ml milk
- a pinch of salt
- 300 g blueberries, plus extra for decoration
All ingredients should be at room temperature. Mash 75 g of the blueberries in a small bowl and set aside.
In a large bowl, whisk together the melted and cooled butter, eggs, and milk. Add the sugar and mix well. Sift the flour, baking powder, and salt directly into the wet ingredients. Gently fold together using a whisk or spatula until just combined – do not overmix. Add the mashed blueberries along with the remaining whole blueberries and lightly fold through. The batter may have visible streaks of pale and blueberry-coloured mixture – this is perfectly fine.
Divide the batter evenly between muffin cases.
Bake at 190°C for about 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool on a wire rack. Once cooled, drizzle with lemon icing and decorate with extra blueberries.
Ingredients for the lemon icing:
- 160 g icing sugar
- 2 – 3 tablespoons lemon juice
Place the icing sugar in a bowl and mix with the lemon juice using the back of a spoon until smooth. Adjust the consistency if needed – add more icing sugar if it’s too runny, or a little more lemon juice (or water) if it’s too thick.
Enjoy!
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