Blueberry muffins
Moist muffins with a sweet berry centre, ready in under an hour.
Allergens: contains cereals containing gluten, eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 17g carbs · 4g sugars · 1g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Plain flouruse 200g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Unsalted butterpack 250g · use 100g, melted | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 pack · use 2 | £1.80£0.30 each | £2.40£0.40 each |
| Semi skimmed milkuse 120ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Strawberriesuse 150g, finely chopped | £3.00350g · £0.86 per 100g | £2.50397g · £0.63 per 100g |
| Golden syrupuse 50g | £1.80700g · £0.26 per 100g | £2.05750g · £0.27 per 100g |
| Basket total (full packs) | £10.10 | £10.10 |
| Cost of what this recipe uses | £3.04 | £2.98 |
| Per serving | £0.25 | £0.25 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 12. For a different number, use the amounts in the table above.
- Preheat the oven to 180C (160C fan, gas 4) and line a 12-hole muffin tin with paper cases or lightly grease with 1 tbsp vegetable oil. Weigh out 200g plain flour, 100g unsalted butter melted, 2 eggs, 120ml semi skimmed milk, 150g finely chopped strawberries and 50g golden syrup. Set everything on the worktop so you can mix quickly.
- In a large mixing bowl whisk 200g plain flour with 2 tsp baking powder and a pinch of fine salt until evenly distributed. The flour should look pale and slightly fluffy. This seasoning lifts the muffins and balances sweetness.
- In a jug whisk 2 eggs with 120ml semi skimmed milk and 50g golden syrup until smooth and slightly frothy. Stir in 100g melted unsalted butter cooled to warm, not hot. The liquid should be glossy and pale yellow.
- Make a well in the centre of the flour and pour in the egg mixture. Fold gently with a spatula until just combined, stopping when no dry flour remains. The batter will be thick, glossy and slightly lumpy with a few streaks.
- Add 150g finely chopped strawberries and fold through once or twice just to distribute. Do not overmix or the muffins will be tough. The batter should look speckled pink and hold its shape.
- Spoon the batter evenly into the 12 prepared cases, filling each about three quarters full. Smooth the tops lightly with the back of the spoon. They should look rounded and evenly portioned.
- Bake on the middle shelf for 20 to 25 minutes until risen, golden at the edges and springy to touch. A skewer inserted into the centre should come out clean with no wet batter. The tops will be deep golden brown.
- Leave the muffins in the tin for 5 minutes then transfer to a wire rack to cool fully. They will firm up as they cool and steam should stop escaping. The outside should feel set and dry.
- Taste a cooled muffin and check for sweetness and seasoning, adjusting next batch if needed. Serve warm or at room temperature with tea or coffee. They should be soft, moist and lightly sweet with juicy strawberry pieces.
Tips
- Swap fresh strawberries for frozen to make it cheaper, and use reduced-fat spread instead of butter for a lower cost version; thaw and drain first to avoid soggy batter.
- Cool muffins fully then store in an airtight tin at room temperature for up to 2 days. Fridge leftovers within 1-2 hours and eat within 48 hours; reheat only once until steaming hot throughout.
- Freeze baked muffins individually wrapped for up to 1 month, or freeze the raw batter in the lined tin for up to 1 month; defrost in the fridge overnight and bake from cold, adding 3-5 minutes.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.3kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Unsalted butter · about 150g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Semi skimmed milk · about 880ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Strawberries · about 350g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Eton Mess. - Golden syrup · about 347g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Golden Syrup Flapjack Bars, Coconut Macaroons, Fudgy Milk Chocolate Brownies.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).