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7 blueberry muffins on a round wooden chopping board, partly covered with a blue and white striped tea towel.

Blueberry Muffins

These blueberry muffins are simple to make, have a light and fluffy texture and are loved by young and old.
4.45 from 27 votes
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Course: Baking
Cuisine: New Zealand
Keyword: blueberry muffins, blueberry muffin recipe, blueberry muffins NZ, simple muffin recipe, easy muffin recipe
Servings: 12 muffins
Calories: 210kcal


  • 12 hole muffin tin


  • 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


  • 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



  • 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 If these are out of date they may not raise as well as they should.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.


Serving: 1muffin | Calories: 210kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 57mg | Fiber: 1g | Sugar: 11g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
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