Blueberry muffins recipe

Get little fingers busy with berries in this scrumptiously simple muffin recipe

Download the recipe and stick it on your fridge

Makes 12
Takes 15 minutes to prepare, 25 minutes to cook


  • 300g self raising flour
  • 100g caster sugar
  • 1 tbsp poppy seeds
  • 1 egg
  • 175ml milk
  • 125ml vegetable oil
  • 125g frozen blueberries

Cooking utensils

  • Muffin tray and cases
  • Scales
  • Large mixing bowl
  • Measuring jug
  • Wooden spoon
  • Small whisk/fork
  • Tablespoon
  • Spatula
  • Cooling rack


How to make blueberry muffins

Big chef: Put the oven on 375ºF, 190ºC, 170ºC fan, gas 5.

Little chef: Put the muffin cases into the muffin tray.

Little chef: Put the flour, sugar, blueberries and poppy seeds into a mixing bowl.

Little chef: Measure the milk and oil into a large measuring jug and beat together (the liquids).

Little chef: Add the egg to the liquids and mix well.

Little chef: Quickly add the liquid ingredients to the dry ingredients and stir until the mixture is 'just' mixed.

Little chef: Use a tablespoon to spoon the mixture into the cases. Use a spatula to scrape the last of the mixture out of the bowl.

Big chef: Put the muffin tray into the oven. Bake for 20-25 minutes until golden.

Big chef: Transfer the hot muffins from the tray to a cooling rack - they will go soggy if you leave them in the tray to cool.

Alway have a grown up in the kitchen when you are cooking

© Fiona Bird 2009
Recipe reproduced from 'Kids' Kitchen' by kind permission of Barefoot Books Ltd
To order 'Kids' Kitchen' visit

Not quite the kid's recipe you were after? Try these:


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