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Blueberry Muffins | Easy and oh so good |

Blueberry Muffins

These wonderfully easy Blueberry Muffins can be served for Breakfast, Morning Tea or just a snack during the day. That is to say, you will have much trouble keeping them around.  A great friend from New Zealand shared this recipe with me years ago. Thank you, FG! It turns out muffins are practically the National Dish of New Zealand and are served in Cafe’s, Snack Bars and Bakeries.

Easy and Incredibly Adaptable

This amazingly simple recipe allows you can change the fruit portion and still get the same yummy result. Try Apple and Cinnamon, Fresh Fruit Salad, Banana and Chocolate Chip or even an elegant Pear and Walnut. The variations are as endless as your imagination.  Can’t wait to hear what you have tried!

Blueberry Muffins

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By Marc Spendlove-Kruger Serves: 8
Prep Time: 10 Minutes Cooking Time: 20 minutes


  • 2 cups Self Raising Flour
  • 1 Pinch of Salt
  • 3 eggs
  • Half Cup Sunflower Oil
  • 1 Cup Fresh Cream or Greek Yogurt
  • 2 Cups Blueberries
  • Half Cup Caster Sugar



In a bowl sieve Flour, Sugar and Salt


Wash your blueberries and when still damp toss in the flour mixture. This will stop them from dropping to the bottom of your muffin.


In another bowl or jug whisk together the wet ingredients.


Add the wet mixture to the dry mixture and with a spoon and combine - Be careful not to over-mix or your muffins will be tough. A few figure eights with a metal spoon should do it.


Spoon into a greased muffin tin - should make approximately 12 medium Muffins


Bake for 20 to 25 min in the oven at 350f or 180c

Whip up a batch of tempting muffins from our easy recipe. Take your pick from blueberry muffins, banana muffins or even lemon drizzle muffins. They’re delicious as an on-the-go breakfast or an afternoon treat – or both!

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