Blueberry Muffins - recipe by Allyson Gofton


(with or without chocolate chips)

Fabulously easy to make, muffins and especially blueberry muffins, which seems to be synonymous with being ‘Kiwi’ today, are firm  favs for morning or afternoon tea. This recipe will make 12 standard delicious buttery, fruity muffins and can have multiple variations – I have put some ideas below for you - though you can easily create your own bespoke versions. The addition of yoghurt, which could be substituted with sour cream (original) works in combination with the self-raising flour to add lightness.  Do not cook at any higher in temperature as they will brown too much before being cooked.


Preparation Time: 15 minutes  Cooking Time: 15-18 minutes Makes: 12



2               cups self-raising flour

¼              cup McLeod Nutrition® Whey Protein Concentrate

½             cup sugar

125          grams butter, melted

1                egg, beaten lightly

¾             cup milk or water

½             cup unsweetened plain yoghurt

1 ½         cups blueberries (defrost lightly if frozen)


Before you start

Line a 12-holed muffin tray with paper muffin cups. Preheat the oven to 190°C. Set the oven rack at the centre or just above.



  1. Sift the flour, McLeod Nutrition Whey Protein Concentrate, and sugar into a bowl and make a well in the centre.


  1. Into the well add the butter, egg, milk or water and yoghurt and stir gently to begin to mix. When almost thoroughly combined add the blueberries and stir until just mixed. Do not over-mix or the muffins will peak like Mt. Everest.


  1. Divide the mixture evenly among the muffin cases.


  1. Bake in the preheated oven for 15-18 minutes or until well risen, golden and firm to the touch. Serve warm.



  • Add ½ cup chocolate chips – dark, milk or white – with the blueberries if wished.
  • In place of blueberries, consider raspberries – lovely with white chocolate
  • Chopped fresh firm mango is another option when the fruit is in season. Frozen mango can be used too, though the frozen pieces are quite large and so they need to be defrosted and diced.
  • To make this recipe into banana muffins, dice sufficient bananas to make 1 ½ cups; do not mash. Add in grated lemon rind and for a tropical note, add in ¼ cup desiccated coconut.
  • When in season, use feijoas and complete with grated lime rind. Use the juice of the lime rind and make into a syrup with equal quantities by volume of sugar and brush on top of the muffins when cooked and hot.
  • In summer, try diced ripe cherries. If too firm, the cherries will not release their juice and remain quite firm in the muffin, so pick ones that are a little older. Dark chocolate chip and cherry would make for a lovely Christmas version.


Notes to the recipe 

  • Muffins have a habit of sticking to the paper cases when freshly cooked. Allow them to cool a little before serving to ensure this does not happen.



An Allyson Gofton Recipe, created especially for McLeod Nutrition





Serving size: 90 g





per serve



per 100g


1029 kJ

1147 kJ


6.5 g

7.3 g

Fat, total

11.4 g

12.7 g

- Saturated

7.1 g

7.9 g


28.5 g

31.7 g

- Sugar

14.8 g

16.5 g

Dietary Fibre

1.5 g

1.7 g


175 mg

195 mg

© Allyson Gofton  (recipe and text)

© Lottie Hedley (photography)

Back to blog