Edmonds Blueberry Muffins

iStock 1013533616
Excellent lunchbox fillers!

Simple muffins to whip up for lunches or morning tea snacks.


  • 50g butter, softened
  • ½ cup brown sugar
  • 1 egg
  • ¾ cup Edmonds Wholemeal Flour
  • ¾ cup Edmonds Standard Grade Flour
  • 1 teaspoon Edmonds Baking Powder
  • pinch of salt
  • ½ teaspoon Edmonds Baking Soda
  • ¾ cup milk
  • 1 cup fresh or frozen blueberries
  • 2 teaspoons cinnamon
  • 1 teaspoon sugar
View Method Edmonds Blueberry Muffins


  1. Preheat oven to 200°C.
  2. Cream butter and sugar in a bowl. Beat in egg.
  3. In a separate bowl, sift wholemeal flour, standard grade flour, baking powder and salt together.
  4. Dissolve baking soda in the milk.
  5. Add sifted ingredients alternately with milk to the creamed mixture, mixing just to combine. Gently fold in blueberries.
  6. Spoon mixture into greased muffin tin and top with a light dusting of the cinnamon and sugar mix.
  7. Bake at 200°C for 12 to 15 minutes.
View Ingredients Edmonds Blueberry Muffins
View Method Edmonds Blueberry Muffins
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