Blueberry Muffins


Blueberry muffins are always a popular choice for a breakfast on the run, especially for the little ones, and they are also good for tucking into school lunchboxes -- or even as a wholesome afterschool snack. In other words, blueberry muffins are pretty much good any time of the day. These are brightened with the finely grated zest of a tangerine, but lemon zest or orange zest would also work.


  • 125 grams blueberries
  • 200 grams flour
  • 1 teaspoon baking powder
  • 130 grams brown sugar
  • 200 grams butter
  • 3 eggs
  • 1 tangerine


  1. Whisk the butter at room temperature with the sugar until creamy. Add the eggs one by one, continuously whisking. Add the zest of 1 tangerine, then add the sifted flour and baking powder.
  2. Mix in some of the blueberries. Line the wells of a muffin tin with paper baking cups and pour the batter into the cups. Top off the batter-filled cups with the rest of the blueberries. Bake for 40 minutes at 360°F.
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