Nothing beats a warm, fluffy muffin fresh from the oven! These easy blueberry muffins are packed with juicy bursts of blueberries and topped with a crunchy, café-style sugar crust that's downright irresistible. Best of all? They take just 5 minutes to prep-perfect for busy mornings or a quick after-school treat.
If you love fuss-free bakes like my classic chocolate chip cookies or easy banana muffins, this recipe will be on repeat in your kitchen!
Loved them! They were so fluffy and simple to make - thank you!
- Helena
Fresh or frozen, those blueberries bake up into muffins that are soft, fluffy, and bursting with flavour. The secret star here? That crunchy sugar topping-it bakes into a golden crust that tastes just like something you'd grab from your favourite café.
I've included both conventional and Thermomix methods, so no matter what you're baking with, you'll have a batch of homemade blueberry muffins ready in no time. No complicated steps, no endless washing up-just a quick mix in one bowl and straight into the oven. Like my lemon coconut slice, apple crumble muffins and apple sour cream slice, it's fuss-free but still feels a little bit special.
Why You're Going To Love This Recipe
- That café-style crunchy sugar top - gives you the ultimate muffin shop vibe without leaving home. The BEST blueberry muffins!
- Quick & easy - only 5 minutes of prep, no fancy equipment needed.
- Versatile - use fresh or frozen blueberries (no defrosting required).
- Thermomix & conventional methods - step-by-step instructions for both.
- Freezer-friendly - make a batch, freeze, and reheat for a quick snack.
Jump to:
Muffin Ingredients
You only need a handful of pantry staples for these healthy blueberry muffins. Here are a few ingredient tips:
- Vegetable oil - makes the muffins super light and keeps them moist.
- Full-fat milk - for the best flavour and texture.
- Raw sugar - the secret to that irresistible crunchy topping.
- Blueberries - fresh blueberries or frozen blueberries work perfectly; no need to thaw frozen ones.
Variations
- Gluten-Free - swap the self-raising flour for a good quality gluten-free self-raising blend.
- Lemon Blueberry Muffins - add 1 tablespoon of lemon zest to the batter and drizzle with a light lemon glaze.
- Mixed Berry Muffins - substitute blueberries with your favourite berries, such as raspberries, strawberries, or blackberries.
- Chocolate Chip Blueberry Muffins - fold in ½ cup of white or milk chocolate chips for extra indulgence.
- Cinnamon or Vanilla Twist - add 1 teaspoon of ground cinnamon or pure vanilla extract to the batter for an extra layer of warmth and flavour.
How To Make Blueberry Muffins
These muffins couldn't be easier to make! Here's how:
- Step 1: Mix the batter - sift flour and sugar into a bowl.
- Step 2: Whisk egg, oil, and milk together, then gently fold into the flour mixture. The batter should stay a little lumpy-don't overmix.
- Step 3: Add blueberries - fold through gently so they don't burst.
- Step 4: Fill & top - spoon mixture into cupcake liners (about ⅔ full) and sprinkle the tops of the muffins generously with raw sugar.
Bake for 20-25 minutes until golden and the muffin centers are cooked through. Cool muffins for 5 minutes in the muffin pan, then transfer to a wire rack.
Top Tip
Want to keep your muffin cases grease-free? Pop a few grains of uncooked rice into the bottom of each muffin hole before adding the paper cases. The rice absorbs any excess oil while baking, leaving the liners perfectly dry!
Recipe Tips
- Don't overmix - this keeps your muffins light and fluffy.
- Use room temperature ingredients - helps everything blend more evenly.
- Frozen blueberries? Use straight from the freezer and coat in a little flour to stop them sinking.
- Avoid greasy liners - place a few grains of uncooked rice in each muffin hole under the paper case to absorb extra oil.
- Crunchy muffin tops secret - raw sugar is a must for the perfect sugar crumb topping!
- For muffins that look as good as they taste, sprinkle a few extra blueberries over the top of each one before baking. They burst beautifully in the oven and give that perfect bakery-style finish!
- Best eaten fresh - muffins are at their peak on the day they're baked.
- Storage - keep in an airtight container at room temp for up to 2 days.
- Freezing - wrap individually and freeze for up to 3 months. Thaw at room temp or microwave to warm.
Blueberry Muffins FAQs
Yes! No need to thaw-just fold them in gently straight from the freezer.
Overmixing is usually the culprit. Stir the batter just until combined.
Toss them lightly in flour before adding to the batter.
Yes! Use a plant-based milk and oil instead of butter.
Absolutely-this recipe scales up perfectly for batch baking.
More 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!
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Blueberry Muffins
Ingredients
- 265 g (1 ¾ cups) self-raising flour
- 170 g (¾ cup) caster sugar
- 1 egg beaten
- 60 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
- Don't overmix - this keeps your muffins light and fluffy.
- Use room temperature ingredients - helps everything blend more evenly.
- Frozen blueberries? Use straight from the freezer and coat in a little flour to stop them sinking.
- Avoid greasy liners - place a few grains of uncooked rice in each muffin hole under the paper case to absorb extra oil.
- Crunchy top secret - raw sugar is a must!
- Best eaten fresh - muffins are at their peak on the day they're baked.
- Storage - keep in an airtight container at room temp for up to 2 days.
- Freezing - wrap individually and freeze for up to 3 months. Thaw at room temp or microwave to warm.
Melinda says
These muffins are simple, tasty and moist for a couple of days. I had some fresh blueberries that were tart to eat so popped them into these muffins and they were juicy and bursting with a sweeter flavour. I added a sprinkle of raw sugar and cinnamon on top of the muffins before baking too!
Lucy says
Perfect! Thank you for your feedback!
Mel says
Love this recipe! They look professional and so easy!
Annie says
fabulous recipe it turned out perfect
Lucy says
I'm so happy to hear that!
Tali says
great recipe
congrats to the chefs