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My super quick and super easy Blueberry Muffin recipe can be prepped and baked all within 25 minutes! Enough to make 12 muffins, these beauties always go down a storm in my house. Little hands seem to appear out of nowhere the moment they are put on the rack to cool.
How to make Blueberry Muffins
Couldn’t be easier! I have been making this recipe for years and it never fails. The cake is moist and light, the tops are a gorgeous golden brown…and those warm burst Blueberries, oh my!
Quick recipe Overview
It is very uncomplicated, made in just 7 steps, all you need is a bowl, a jug, a hand mixer, muffin cases and a muffin tray.
- Whisk the dry ingredients: flour, Sugar, Baking Soda, Salt
- Mix the wet ingredients: oil, milk, vanilla, egg
- Combine dry & wet ingredients
- Spoon into muffin cases in a muffin pan
- Bake
Ingredients
200g of plain flour
150g of Granulated Sugar
1/4 tsp Salt
2 tsp baking powder
80 ml of vegetable oil
1 egg
80ml milk
1 1/2 tsp of Vanilla extract
1 1/2 handfuls of Blueberries
Instructions
1. Preheat the oven to 200°c
2. In a large bowl mix the flour, sugar and baking powder and salt together
3. In a jug, whisk the oil, milk, vanilla and egg together.
4. Add the milk mixture to the flour mixture and whisk together.
5. Fold in the Blueberries.
6. Divide the cake batter between 12 muffin cases ( see video)
7. Bake for 15-20 minutes until a skewer comes out clean.
For Blueberry muffin Video see the recipe card at the end of the post
Blueberry Muffin Ingredient alternatives
Blueberries fresh or frozen Good news! fresh or frozen will work fine. If using frozen, don’t defrost them, just add them to the batter in their frozen form.
Plain Flour alternative You can always switch plain flour with 100% wholemeal flour, even gluten free flour works well too. Just keep in mind changing the flour will alter the texture of the cake.
Granulated Sugar You can swap out the granulated sugar for brown sugar if you like, again it will alter the texture of the cake but they will still taste wonderful!
Oil Prefer to use butter instead? No problem, just switch the 80 ml of Vegetable oil for 100g of Butter.
Milk If you are Dairy free the Milk can be replaced with oat milk or unsweetened almond milk.
Eggs for a dairy free diet, try an egg replacer instead.
How to get big muffin tops
As you can see I have opted for regular size muffins with the smallest of bumps, but if you want the large bulbous bakery style tops, simply fill the muffin cases all the way to the top, this will give you 8-9 muffins.
How to store
Keep covered at room temperature for around 3 days, or in the fridge for up to a week.
Freezing instructions: To freeze Blueberry muffins, bake, cool and wrap well in a freezer bag for up to 3 months. Defrost in the fridge or at room temperature before enjoying.
Did you make this recipe? If so, please leave a rating and comment below and let me know how you got on. Did you take a picture? Great! Tag me on Instagram, I love to share your Creations on my Stories.
Easy Blueberry Muffins
Ingredients
200g of plain flour
150g of Granulated Sugar
1/4 tsp Salt
2 tsp baking powder
80 ml of vegetable oil
1 egg
80ml milk
1 1/2 tsp of Vanilla extract
1 1/2 handfuls of Blueberries
Instructions
1. Preheat the oven to 200°c
2. In a large bowl mix the flour, sugar and baking powder and salt together
3. In a jug, whisk the oil, milk, vanilla and egg together.
4. Add the milk mixture to the flour mixture and whisk together.
5. Fold in the Blueberries.
6. Divide the cake batter between 12 muffin cases ( see video)
7. Bake for 15-20 minutes until a skewer comes out clean.
