Blueberry and vanilla muffins

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recipe by Hannah Gregory

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

From Mary Berry’s Complete Cookbook: Traditional American muffins with a dense texture and not too sweet, perfect for breakfast or with a mid morning coffee.

recipe updated 7 Feb 2020


  • Milk icon
    175 ml (about 175 g)
  • Plain flour icon
    Plain flour
    250 g (about 2 cups)
  • Caster sugar icon
    Caster sugar
    150 g (about ¾ cup)
  • Baking powder icon
    Baking powder
    2 tsp (about 10 g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (about 4.4 g)
  • Egg icon
    100 g (about 2)
  • Sunflower oil icon
    Sunflower oil
    150 ml (about 142.5 g)
  • Blueberries icon
    90 g (about 163 ⅔)


  • kCook icon Stand Mixer
  • kCook icon Wooden spoon
  • kCook icon Muffin pan - 12-hole
  • kCook icon Stand mixer bowl

Step preview

  1. Pre-heat oven - 180°C
  2. Prepare with paper muffin cups
  3. Add milk, plain flour, caster sugar, baking powder, vanilla extract and egg to a clean stand mixer bowl
  4. Add sunflower oil to the batter
  5. Combine thoroughly until smooth
  6. Stir blueberries into the batter evenly
  7. Transfer batter to muffin pan
  8. Bake until light golden and let cool - 25 min, 180°C
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