Blueberry Muffins
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!
Print
Pin
Servings: 12 serves
Calories: 169kcal
Cost: $5
Equipment
- Thermomix (optional)
- Oven
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.
Video
Notes
RECIPE NOTES & 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 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.
Nutrition
Calories: 169kcal | Carbohydrates: 35g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 15mg | Potassium: 62mg | Fiber: 1g | Sugar: 18g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 0.3mg
