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A bluberry muffin drizzled with white icing and two strawberries, all on a plate.

This recipe was originally my Aunt's "visitor cake", the recipe you have on hand when you are expecting visitors and need to make something quickly and easily. I remember many visits to her with the delicious smell of blueberry muffins and eating them warm from the oven.

I'll add this recipe has been my own "visitor cake" recipe, lunchbox filler and a failsafe favourite. If I want to make it look a little fancy, I drizzle some white lemony icing mixture over the top. On cold muffins a drop of cream cheese is delicious too.


1 ½ cups flour
½ cup white sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
1 egg
¾ cup milk
1/3 cup (75ml) melted butter
1 cup blueberries (fresh or frozen)
1 tablespoon grated lemon rind
2 tablespoons white sugar


Tools you need

  • Large mixing bowl
  • Medium mixing bowl
  • Measuring Cups and Spoons
  • Muffin Tin
  • Large spoon



Grease a medium muffin tin or line with baking cups. In a large mixing bowl, sift or mix together flour, ½ cup sugar, baking powder and salt. In the medium bowl, beat egg, add milk and melted butter.

Add liquid to dry ingredients all at once, stir until just combined.  Stir in blueberries. Spoon into prepared muffin tins, filling about ¾ full. Combine lemon rind with 2 tablespoons of sugar, sprinkle over the top of batter.

Bake in 200 degrees Celsius oven for 20 minutes, or until tops of muffins spring back when lightly touched.

Makes 12.


Blueberry Muffins in Tray

IDEAS does information so you can eat muffins.