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
- made from basic ingredients (hellloooo 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!
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
- paper muffin liners that aren’t greasy or oily – (place a little dry 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!
Simply sprinkle a little raw granulated sugar over the top of the muffin mixture before baking. Once baked, you’ll have the BEST crunchy-topped muffins – I promise!!!
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
- 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 BE EASIER!!!
Scroll to the printable recipe card at the bottom for the full conventional and Thermomix recipe methods.
Step 1: Sift the self-raising flour into a bowl with the sugar and make a well in the centre
Step 2: Add the egg, oil and milk
Step 3: Fold through the blueberries, top with raw sugar and bake
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, chocolate chips or your favourite add-in.
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 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
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Blueberry Muffins
Ingredients
- 265 g (2 cups) self-raising flour
- 170 g (3/4 cup) caster sugar
- 1 egg beaten
- 50 g (1/2 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 2/3 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 on Speed 5, 5 seconds. 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 2/3 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!!!
I have just made them with the blueberries all mashed up (sons request) absolutely beautiful!! Such an easy recipe, I love chuck it all together recipes
Oh that’s fantastic!
I made them but my muffins turned out dense, goey and looked like it was underbaked – but the skewer came out clean. Do you reckon I overmixed it? 🙁
Hi there, over-mixing is usually the biggest reason for dense muffins. If you just fold the mixture together until just combined, it will be fine!
Love this recipe! So easy and delicious! I tried frozen blueberries but they become watery in the cooked muffins, so I prefer using fresh ones.
Fantastic!
On thermomix instructions it should say mix speed 5, 5 seconds REVERSE . My blueberries were blitzed
Hi Donna, oh no! The blueberries are actually added in the following step and gently folded through with the spatula (not mixed with the blades at all). xx