Blueberry Muffins

A half-eaten sweet white muffin with blueberries mixed throughout.

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!

5 from 63 votes

Print Pin

Course: Snacks

Cuisine: American, Australian recipe

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: serves

Calories: 169kcal

Author: Lucy - Bake Play Smile

Equipment

Thermomix (optional)
Oven

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.

Video

Notes

RECIPE NOTES & TIPS

Ingredients 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!!!

More Recipe Tips:

Blueberry substitutions - This is a super versatile recipe – substitute the blueberries for raspberries, strawberries, blackberries, chocolate chips or your favourite add-in.

Vegetable oil substitutions - If you don't have vegetable oil, you can substitute the vegetable oil for canola, sunflower oil, coconut oil or butter.

Avoiding greasy muffin liners - 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.

Storage - Blueberry 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).

Freezing - Blueberry muffins can be frozen in an airtight container or in a sealable bag (ie. a glad bag) for up to 3 months.

Nutrition