Breakfast Blueberry Muffins

I put this recipe together after my husband asked if I could make blueberry muffins. I had never tried, but the best thing about cooking and baking is experimenting!


I did go a little overboard on the quantity, so most of them became a treat for my other half’s colleagues the next day – they must have liked them, because apparently they were gone in two minutes!



▪ Type: Vegetarian

▪ Approx. Preparation time: 10 mins

▪ Approx. Baking time: 20 mins

▪ Makes: 15 muffins


  • 375g can condensed milk
  • 125g pack blueberries (or use frozen)
  • 250g plain white flour
  • 100g unsalted butter softened, plus 1 tbsp, melted, for greasing
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda

Preparation Steps

  1. Line a muffin baking tray with muffin paper liners.
  2. Pre-heat the oven at 180 degrees Celsius.
  3. Wash the blueberries and leave to rest on a clean kitchen towel.

Baking Steps

  1. Mix the flour, baking powder and bicarbonate soda in a large bowl.
  2. Add the butter and mix in well until the butter is well combined.
  3. Add the condensed milk, milk, and vanilla extract and mix well until homogeneously combined.
  4. Add the blueberries and fold them in carefully, making sure not to squash any of them.
  5. Fill each of the muffin paper liners with muffin mixture, taking care that the blueberries are equally distributed in each muffin liner.
  6. Pop the tray in the oven.
  7. Cook at 180 degrees Celsius for 5 mins, then lower the heat to 160 degrees Celsius for 15 mins, or till the muffins are golden brown and cooked inside.
  8. Serve hot or cool.
  9. Note: These will keep in the fridge for a couple of days, well covered with cling film or inside an airtight plastic container.

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