Blueberry Muffin Recipe

It is National Eye Health Week from Monday 18 - Sunday 24 of September. Eating a healthy diet is key to looking after your eyes. Blueberries are filled with eye-friendly nutrients so why not make a bath of these classic blueberry muffins to have as a fruity afternoon treat. 


Makes 12

Prep 10 minutes

Cook 20 minutes


  • 180g self-raising flour
  • 190g wholemeal self-raising flour
  • 90g caster sugar
  • 185ml skimmed milk
  • 125g low-fat natural yogurt
  • 3tbsp low-fat spread, melted
  • 2tbsp lemon juice
  • 1 egg, beaten
  • 125g blueberries
  • Icing sugar, to dust


  1. Preheat the oven to 190°C/fan 170°C/gas 5. Line a 12-hole muffin pan with paper cases.
  2. In a large mixing bowl, combine the flours and sugar, then make a well in the middle of the mixture.
  3. In a separate mixing bowl or jug, whisk together the milk, yogurt, melted spread, lemon juice and egg.
  4. Pour the wet mixture into the well of the flour mixture, then add the blueberries and gently stir until everything is just combined.
  5. Spoon the mixture into the cases, then bake for 20 min or until a skewer pushed into the middle of the muffins comes out clean. Transfer to a wire rack to cool, then dust with a little icing sugar.