Blueberry Muffins

Light, airy muffins are always a favourite in the AGA kitchen and we love these blueberry versions with a sweet cinnamon topping. Simple enough for novice cooks, they make perfect lunchbox fillers and teatime treats – you could always leave the cinnamon out if you’re not a fan and swap the blueberries for raspberries if you’d prefer.


For the muffins:

200g7oz plain flour 

150g/5oz caster sugar 

½ teaspoon salt 

2 teaspoons baking powder 

75ml/2½fl oz vegetable oil 

1 egg 

75ml milk 

150g fresh blueberries 

For the topping:

100g/3¾oz caster sugar 

50g plain flour 

50g butter, softened 

1-teaspoon ground cinnamon 


  1. Pre heat the oven to 190ºC fan oven, 200ºC conventional oven (centre shelf), gas 6 (centre shelf).
  2. Place paper muffin cases into a muffin tin.
  3. Sift together the flour, sugar, salt and baking powder.
  4. Combine the oil, egg and milk and mix into the flour mixture.
  5. Gently fold in the blueberries, being careful not to over mix, and divide mixture evenly between muffin cases.
  6. To make the crumble topping: Mix together all ingredients with a fork and sprinkle over the muffins prior to baking.
  7. Bake for 20 to 25 minutes until well-risen and golden brown.
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