Recipe: Blueberry Muffins

It had been quite a while since I opened Sheila Kiely’s Gimme the Recipe book, but I was on a quest for some goodies to bake recently. I always find lots I want to make when I open the book and I’m always pleasantly surprised all over again how easy and quick the steps are and how I usually have most of the ingredients already in my larder. Today we make these blueberry muffins and changed the recipe to make it dairy free. They were a huge hit.


Blueberry Muffins

Delicious Blueberry Muffins inspired by recipe by Sheila Kiely. 

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins


  • 100 g dairy free margarine I used pure sunflower
  • 175 g caster sugar
  • 250 g self raising flour
  • 1 tsp baking powder
  • 200 ml dairy free milk alternative I used soya
  • 2 eggs
  • 200 g blueberries
  • 1 tsp vanilla extract


  1. Preheat the oven to 160C/Gas 4 (150 for fan oven)
  2. Melt the margarine in microwave and set aside to cool.
  3. Sieve flour into a bowl and stir in the sugar.
  4. Rinse blueberries and beat the eggs.
  5. Add milk to the margarine and then add eggs and vanilla extract. Stir well.
  6. Add the milk mixture to the flour and sugar and mix well.
  7. Fold in the blueberries.
  8. Pour the mixture into a jug and then pour into the muffin cases.
  9. Bake for 20 minutes until golden.
  10. Cool on a wire rack.

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