Cafe-style fluffy and moist blueberry muffins with a crunchy sugar top and bursts of fresh or frozen blueberries. A simple 3 step recipe that takes just 5 minutes to prepare!
Let's not get distracted... today is all about sweet, delicious muffins! Or more specifically, it's all about my cafe-style crunchy-topped blueberry muffins.
While the obsession with my white chocolate & raspberry muffins, apple crumble muffins, carrot cake muffins and banana muffins is as strong as ever... there's just something about these classic muffins that is SO irresistible!
Why You're Going To Love These Blueberry Muffins
This is hands-down the BEST blueberry muffin recipe ever!
They're:
- fluffy, soft and moist on the inside... AMAZING!
- crunchy sugar cafe-style on the top (see my simple tip below for how to get this delicious crunch!!!)
- made from basic ingredients (helloooo budget-friendly pantry and fridge staples!)
- super versatile - use fresh or frozen blueberries, or switch it up with raspberries, chocolate chips... anything!
- quick and easy to make - did someone say 5 minutes prep time!?
- forget the fancy equipment... all you need is one bowl, a spoon and an oven! Of course, if you have a Thermomix, then you can always make your blueberry muffins using that instead!
Tips For Making Cafe Style Muffins
When you think about yummy cafe-style muffins, there's a few things that come to mind:
- BIG delicious sweet muffins... forget about those mini-sized muffins, I'm all about the massive muffins!
- soft on the inside and bursting with flavour - those sweet little blueberries are the BEST!
- paper muffin liners that aren't greasy or oily - (place a little dry uncooked rice into the base of the muffin holes before placing the muffin liners and mixture on top). The rice absorbs the oil and keeps the muffins super soft and fluffy!
- ... and most importantly, a super crunchy sweet topping!
Getting that cafe-style crunchy top is SO easy!
Get that classic cafe-style look by simply sprinkling a little raw granulated sugar over the top of the muffin mixture before baking.
Once baked, you'll have the BEST crunchy-topped muffins and you'll never need to buy muffins from a cafe again!
What You Need
Forget about fancy recipes that need a million ingredients, my blueberry muffins are made from fridge and pantry staples that won't break the budget!
- self-raising flour - if you don't have self-raising flour you can make your own by sifting 2 teaspoons baking powder through every 1 cup of plain flour
- caster sugar - also known as superfine sugar
- egg - use a large egg approximately 55g
- vegetable oil - using vegetable oil in muffins makes them super light and moist!
- milk - for the best possible flavour, I recommend using full fat milk in muffins
- blueberries - you can use either fresh or frozen blueberries in this recipe. Alternatively you can substitute the blueberries for raspberries, strawberries, blackberries, chocolate chips... the possibilities are endless.
- raw sugar - (optional) also known as granulated sugar. While this is optional, it's what gives you the crunchy top so it's very highly RECOMMENDED!!!
3 Steps... 1 Bowl... 5 Minute Recipe
Forget about complicated recipes - this muffin recipes takes just 5 minutes to prepare, you only need 1 bowl (helloooo no washing up!), and it COULD NOT POSSIBLY BE EASIER!!!
Scroll to the printable recipe card at the bottom for the full conventional and Thermomix recipe methods.
Step 1: Dry Ingredients
Sift the self-raising flour into a bowl and then add the sugar. Stir and make a well in the centre.
Step 2: Wet Ingredients
Add the milk, egg and vegetable oil and gently mix through.
TIP: A few lumps are ok - it's important not to over-mix.
Step 3: Add bluberries
Very gently fold the blueberries through the mixture until just combined.
Step 4: Bake
Fill the mixture ⅔ of the way to the top (see my tips below for avoiding greasy muffin liners!).
Sprinkle with a little raw granulated sugar (to get that crunchy top) and bake until golden.
Blueberry Muffins FAQ
Can I use frozen blueberries?
Absolutely! You can use either frozen or fresh frozen blueberries in this recipe.
Can I substitute the blueberries for something else?
Yes! This is a super versatile recipe - substitute for raspberries, strawberries, blackberries, chocolate chips or any of your favourite add-ins.
I don't have any vegetable oil - what else can I use?
You can substitute the vegetable oil for canola, sunflower oil, coconut oil or butter.
How do I avoid my muffin liners getting greasy and oily?
Place a small amount of dry uncooked rice into the base of each of the muffin holes. Place the muffin liners on top and then fill with the muffin mixture. The rice will absorb the majority of the oil, keeping your paper liners dry.
How long will my blueberry muffins last?
Muffins are at their absolute best on the day that they're made but they're still delicious for 2 days (stored in an airtight container at room temperature).
Can I freeze blueberry muffins?
Absolutely! Blueberry muffins can be frozen in an airtight container or in a sealable bag (ie. a glad bag) for up to 3 months.
Most Popular Muffin Recipes
Love our muffins!? We do too! From healthy carrot cake muffins to our famous banana muffins, white chocolate and raspberry muffins to chocolate muffins and more!
Check out more of our most popular muffin recipes here.
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Blueberry Muffins
Ingredients
- 265 g (2 cups) self-raising flour
- 170 g (¾ cup) caster sugar
- 1 egg beaten
- 50 g (¼ cup) vegetable oil
- 240 g (1 cup) milk
- 125 g blueberries fresh or frozen
- 2 tbs raw sugar optional, for sprinkling
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius fan-forced (200 if using conventional).
- Line a 12 hole muffin tin with paper muffin cases (see tips below).
- Sift the self raising flour into a large bowl. Add the caster sugar and stir together. Create a well in the centre.
- In a separate bowl, whisk together the egg, oil and milk.
- Pour the liquid into the well and very gently fold the mixture together (the batter should be slightly lumpy - do not over-mix).
- Very gently fold through the blueberries (do not over-mix).
- Spoon the mixture into the muffin cases (fill ⅔ to the top).
- Sprinkle each muffin with raw sugar (optional).
- Bake for 20-25 minutes or until lightly golden.
- Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 180 degrees celsius fan-forced (200 if using conventional).
- Place the self raising flour into the TM bowl and sift by pressing Turbo 5 times.
- Add the remaining ingredients (except for the blueberries) and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds (the batter should be lumpy).
- Use the spatula to gently fold through the blueberries (do not over-mix). Spoon the mixture into the muffin cases (fill ⅔ to the top). Sprinkle each muffin with raw sugar (optional).
- Bake for 20-25 minutes or until lightly golden. Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
- self-raising flour – if you don’t have self-raising flour you can make your own by sifting 2 teaspoons baking powder through every 1 cup of plain flour
- caster sugar – also known as superfine sugar
- egg – use a large egg approximately 55g
- vegetable oil – using vegetable oil in muffins makes them super light and moist!
- milk – for the best possible flavour, I recommend using full fat milk in muffins
- blueberries – you can use either fresh or frozen blueberries in this recipe
- raw sugar – (optional) also known as granulated sugar. While this is optional, it’s what gives you the crunchy top so it’s very highly RECOMMENDED!!!
Annie
fabulous recipe it turned out perfect
Lucy
I'm so happy to hear that!
Tali
great recipe
congrats to the chefs