Simply the Best Blueberry Muffins
I have lots of muffin recipes on my website, but I thought it was about time I post my most simple blueberry muffin recipe. These are the muffins I make when I'm short on time and ingredients.
Why This Recipe Works
- Easy to make
- Simple everyday ingredients you probably have in your cupboard.
- A light cakey texture that everyone, both young and old loves!
Ingredients you will need
To make these blueberry muffins you will need the following pantry basics: Self-raising flour, sugar, oil, vanilla and an egg. You will also of course need blueberries, frozen or fresh is fine!
Substitutes
- Self-raising flour: You can substitute each cup of self-raising flour for 1 cup of plain flour plus 1 and a half teaspoons of baking powder. i.e. 2 cups flour plus 3 teaspoons baking powder.
- Light flavoured olive oil: You can use any mild flavoured vegetable oil, or melted butter works well too.
- Egg: I haven't tested this recipe with egg alternatives.
- Milk: You can use any milk alternative (Soya, Rice, Almond etc) in this recipe. Pouring yoghurt and buttermilk also work.
- Sugar: Any granulated sugar works fine.
- Blueberries: Fresh or frozen are fine.
Step by step instructions
You will find photos of the key steps below, check them out as sometimes visually seeing a step can really help.
- Heat your oven to 180 degrees celsius. (360 F)
- In a medium-sized mixing bowl place the dry ingredients (flour, sugar, and salt) (photo 1).
- Use a fork or whisk to combine them. (I do this instead of sifting)
- In a measuring jug, add the oil, egg, and vanilla. (photo 2).
- Top the measuring jug up with milk until you have 1 and a half cups of liquids (photo 3).
- Whisk these wet ingredients together using a fork or whisk (photo 4).
- Add the wet ingredients to the dry, combine to make the muffin batter being careful to not over mix (photo 5).
- Fold in the blueberries.
- Portion the batter into a 12 hole muffin tin. I line my muffin tin with cupcake liners for this recipe, but you can also grease the tray if you prefer (photo 6).
- Bake at 180 degrees for 20 minutes ur until the muffins are golden brown and spring back when pushed lightly in the center.
- Cool for 5 mins in the tin, before cooling on a rack.
- Enjoy
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Top Tips
Here is how you can make this recipe perfectly every time!
- Check your self-raising flour or your baking powder. If these are out of date they may not raise as well as they should.
- Turn off the fan-bake function. I find you get a much more even rise on muffins with the classic bake function on your oven.
- Do not be tempted to over mix your muffin batter, this will activate the gluten in the flour and give you a tougher spongy muffin texture.
- If you are using frozen blueberries don't thaw them, use them frozen for best results.
FAQs
The best way to store blueberry muffins is in an airtight container at room temperature. Lay a paper towel in the bottom of the container, place the cooled muffins on top and then a second paper towel on top of the muffins before closing the lid.
These muffins freeze well, I find the best way to do this is to wrap them in foil (you can re-use the foil for muffin freezing over and over again, then pop in an airtight freezer safe container.
Other muffin recipes
As I mentioned I have LOADS of muffin recipes on my website. This blueberry muffin is probably my simplest, but may not be quite what you are looking for.
For younger toddler and babies I have a range of muffins that are suitable for baby-led weaning and contain no added sugar: ABC Baby Muffins, Banana Blueberry Baby Muffins, Applesauce Muffins, Carrot Muffins and Spinach Muffins.
For older children these muffins are great in the lunchbox or as a snack: Oatmeal Muffins, Pear Muffins, Lunchbox Spinach Muffins, Savoury Muffins.
Blueberry Muffins
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I'll email this post to you, so you can easily come back to it later!
Equipment
- 12 hole muffin tin
Ingredients
- 2 cups self-raising flour 250g
- ½ cup sugar 100g
- 1 pinch salt
- ½ cup oil 125ml. Light olive oil is my preference, extra virgin olive oil is too strong in flavour. Any mild flavoured oil is suitable.
- 1 egg
- 1 teaspoon vanilla 5ml
- 1 cup milk 250ml. This is an approximate measure, explained in the recipe
- 1 cup blueberries fresh or frozen is fine
Instructions
- Heat your oven to 180 degrees celsius. (360 F)
- In a medium sized mixing bowl place the dry ingredients (flour, sugar and salt)
- Use a fork or whisk to combine them. (I do this instead of sifting)
- In a measuring jug, add the oil, egg and vanilla.
- Top the measuring jug up with milk until you have 1 and a half cups of liquids.
- Whisk these wet ingredients together using a fork or whisk.
- Add the wet ingredients to the dry, combine to make the muffin batter being careful to not over mix.
- Fold in the blueberries.
- Portion the batter into a 12 hole muffin tin. I line my muffin tin with cupcake liners for this recipe, but you can also grease the tray if you prefer.
- Bake at 180 degrees for 20 minutes ur until the muffins are golden brown and spring back when pushed lightly in the centre.
- Cool for 5 mins in the tin, before cooling on a rack.
- Enjoy
Notes
Tips
- Check your self-raising flour or your baking powder. If these are out of date they may not raise as well as they should.
- Turn off the fan-bake function. I find you get a much more even rise on muffins with the classic bake function on your oven.
- Do not be tempted to over mix your muffin batter, this will activate the gluten in the flour and give you a tougher spongy muffin texture.
- If you are using frozen blueberries don't thaw them, use them frozen for best results
Ingredient substitutions
-
- Self-raising flour: You can substitute each cup of self-raising flour for 1 cup of plain flour plus 1 and a half teaspoons of baking powder. i.e. 2 cups flour plus 3 teaspoons baking powder.
- Light flavoured olive oil: You can use any mild flavoured vegetable oil, or melted butter works well too.
- Egg: I haven't tested this recipe with egg alternatives.
- Milk: You can use any milk alternative (Soya, Rice, Almond etc) in this recipe. Pouring yoghurt and buttermilk also work.
- Sugar: Any granulated sugar works fine.
- Blueberries: Fresh or frozen are fine.
Blueberry Muffin Storage
- The best way to store blueberry muffins is in an airtight container at room temperature. Lay a paper towel in the bottom of the container, place the cooled muffins on top and then a second paper towel on top of the muffins before closing the lid.
- These muffins freeze well, I find the best way to do this is to wrap them in foil (you can re-use the foil for muffin freezing over and over again), then pop in an airtight freezer-safe container.
Nutrition
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.
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Can I use dried blue berries?
Hi Gloria, yes this recipe is essentially a good basic muffin that you can sub the blueberries for other things. I have made this recipe with raisins and chopped dates, which would behave similarly to dried blueberries. You won't get the soft squishy mouthfuls of blueberry using dried but the muffins should come out fine.
If I don't have blueberries, could I use chopped apples?
These look so easy 🙂 thank you!
Hi Grace, Yes this is essentially a good basic muffin for any added fruit. If you are going with apple I would try some cinnamon in with the dry ingredients as well. Cooked apple will give a softer texture than raw, but raw will still be fine.
I notice the measurements are in cups - Which country are you in so I know how to convert for UK either in metric or imperial. Many thanks for sharing jane
Hi Jane, I am in New Zealand so use metric cups. However I have also provided weights and volumes for all the ingredients in the ingredient notes, are these not showing up for you? The weight should appear in grams to the right of each ingredient. Let me know how you get on. Stacey
the egg has been left off ingredients list. xx
Thanks so much for picking this up, I am a one-man band so sometimes make errors.
So is it 1 egg? I want to try this recipe it looks very easy and yummy!
Yes it is, hopefully the egg should be showing up in the ingredients list. I've just refreshed the backend of my website so it should now be visible.
Can't print. Keeps circling back to the full web page. No print page. I have blocked this site from my facebook feed. Won't get sucked into your pages again.
Thanks for the feedback. I have just checked the print button, it is all working at my end, and I have checked in the back end of my website and it works. I am unsure where the glitch at your end might be happening. Are you using the print recipe button at the top of the page, or the print recipe button on the recipe card? The only restriction I have set up related to the print page of this recipe is that people can't pin the print page, ie if you try to pin the print page to Pinterest it will default to the full recipe page as the pin link. Other than that I can't see any restrictions on the print page, and I've never had a comment related to issues with the print function on my website before. If you can provide more details I may be able to figure it out. Kind regards Stacey.
Amazing! Thank you. The kids really enjoyed making and eating them. We substituted the blueberries for wild blackberries we picked and a few whit choc chips 🙂 yum!
oh yum, blackberries are the best!
Delicious muffins and very quick. Bub and dad loved them 🙂
I reduced the sugar a bit as we dont usually eat much sugar and turned out well.
May I ask by how much you reduced the sugar and it still came out well? Looking to do the same ??
I just made there with frozen raspberries. I love how the fruit bursts when baking.
They tastes lovely although still cooling I can't resist.
I used mini muffins trays so only one raspberry per cake I am hoping they don't fall apart when taken out.
My first go at your recipes and I'm hooked.
Thank you.
These are so delicious and easy to make!
Thank you for sharing this awesome little recipe!
Thanks for the recipe. Quick one, is it possible to replace sugar with honey?
You will be able to from a sweetness perspective, but it will change the consistency of the muffin so you may need more of the dry ingredients as the sugar provides bulk and texture in the recipe as well as sweetness.