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Blueberry Muffins

Servings 12 muffins


  • 354 g 12.5 oz cake flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup 150g castor sugar
  • 1/2 cup 115g melted butter
  • 1 large egg 60g
  • 1 cup 250g greek yogurt
  • 1 1/2 cups 222g fresh blueberries
  • 1 tsp vanilla extract


  • Preheat oven to 200C, top and bottom heat only
  • Line your muffin tray.
  • In a large mixing bowl, sift cake flour, salt, baking powder, baking soda together.
  • Toss 1 tbsp of the flour mixture with ONLY 1 cup of blueberries (148g). Reserve the other 1/2 cup blueberries for topping, DO NOT mix toss with flour mixture.
  • In another bowl, whisk to combine butter, sugar, vanilla, egg, and yogurt.
  • Mix dry ingredients into wet ingredients until almost combined but still clumpy, do not over mix or you will get tough muffins.
  • Fold in the 1 cup of blueberries for about 3-4 folds.
  • Again, do not over-work batter.
  • Then fill liners with batter to about 3/4 full, and top with reserved blueberries.
  • Bake at 200C, middle rack for about 20-25 minutes (mine was 22mins) or until a skewer inserted comes out clean.
  • Cool in pan for 5 minutes before removing to cool on wire rack completely.


No mixer is required for this recipe. :)
If your batter is too thick, thin it out with some milk 1 tbsp at a time.
If you are using plain flour or part wholewheat pastry flour, you'll have to add another 2-4 tbsp of milk to thin out the batter a little bit.
Adapted from Foodnetwork.com