There’s something truly magical about the smell of freshly baked muffins wafting through the kitchen, especially when they’re bursting with the juicy sweetness of blueberries. These easy blueberry muffins are more than just a treat; they’re a celebration of cozy mornings, cherished traditions, and simple joys. Whether you’re enjoying them with a steaming cup of coffee or packing them for a picnic, these muffins strike the perfect balance of tender crumb and fruity delight.
Growing up, blueberry muffins always marked special weekends in my family. We’d wake up to the sound of birds chirping and the comforting aroma of baked goods. My mom would hand us warm muffins fresh from the oven, their golden tops slightly crisp and speckled with sugar. Over time, I’ve perfected the recipe to make it foolproof and oh-so-satisfying. Ready to dive in? Let’s make some memories together!
Why You’ll Love This Recipe:
- Effortless: This recipe is so easy, it comes together in a single bowl, making cleanup a breeze.
- Versatile: Enjoy them as breakfast, a snack, or even dessert with a dollop of whipped cream.
- Naturally Sweet: Bursting with real blueberries in every bite, these muffins bring the taste of summer all year round.
- Perfect Texture: Light and fluffy with just the right amount of crumble, they’ll leave everyone asking for seconds.
Ingredients You’ll Need:
- 225g self-raising flour
- 150g caster sugar
- 100g unsalted butter, melted
- 150ml whole milk
- 1 large egg
- 200g fresh or frozen blueberries
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- Pinch of salt
How to Make Easy Blueberry Muffins:
Step-by-Step Instructions:
- Prep Your Tools and Ingredients: Start by preheating your oven to 180°C (350°F) and lining a 12-cup muffin tin with paper liners. Gather all your ingredients so they’re ready to go—this makes the process smooth and stress-free.
- Mix the Dry Ingredients: In a large bowl, combine the self-raising flour, baking powder, and a pinch of salt. Give it a quick whisk to distribute everything evenly.
- Create the Wet Mixture: In a separate bowl or measuring jug, whisk together the melted butter, sugar, egg, vanilla extract, and milk. The melted butter adds richness, while the sugar blends seamlessly into the liquid ingredients for an ultra-smooth batter.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients, gently folding until just combined. The key here is not to overmix—stop as soon as you see the last streaks of flour disappear.
- Fold in the Blueberries: Add the blueberries to the batter, gently folding them in to avoid bursting too many berries. This ensures you’ll have those delightful pockets of juicy goodness in every bite.
- Fill the Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. For that bakery-style look, sprinkle a little sugar on top of each muffin before baking.
- Bake to Perfection: Place the tray in the preheated oven and bake for 18-20 minutes or until the tops are golden and a skewer inserted into the center comes out clean. Let them cool in the tin for 5 minutes before transferring them to a wire rack.
Helpful Tips:
- Frozen Blueberries: If you’re using frozen blueberries, don’t thaw them. Toss them in a bit of flour to prevent them from sinking to the bottom of the muffins.
- Room Temperature Ingredients: For the best texture, ensure your milk and egg are at room temperature.
- Storage Tip: Store muffins in an airtight container to keep them fresh for up to 3 days. They also freeze beautifully—just thaw at room temperature or warm them slightly in the microwave.
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- To make these muffins dairy-free, swap the butter for plant-based alternatives and use almond or oat milk.
- Want extra flavor? Add a pinch of cinnamon or a zest of lemon to the batter for a fun twist.
Nutritional Information (Per Muffin):
Calories: 180 | Protein: 2g | Carbs: 25g | Fat: 7g | Fiber: 1g | Sugar: 12g
Frequently Asked Questions:
Q: Can I use other fruits instead of blueberries?
A: Absolutely! Try diced strawberries, raspberries, or even chopped apples for a delicious variation.
Q: What’s the secret to moist muffins?
A: The melted butter and careful mixing ensure these muffins are moist and tender. Just avoid overmixing!
Q: Can I make these muffins gluten-free?
A: Yes! Swap the self-raising flour for a gluten-free blend and add an extra ½ teaspoon of baking powder.
Storage Instructions:
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezing: Let the muffins cool completely, then freeze in a zip-top bag for up to 2 months. Reheat directly from frozen at 180°C (350°F) for 5-7 minutes.
Related Recipes:
If you loved these muffins, you’ll adore these other baked treats:
Conclusion:
These easy blueberry muffins are the ultimate comfort food, perfect for any occasion. Their simple ingredients and straightforward method make them accessible even for novice bakers, while their flavor will impress anyone lucky enough to try them. Give this recipe a go, and don’t be surprised if it becomes a beloved staple in your home. Happy baking!
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The Ultimate Blueberry Muffin
Description
There’s something truly magical about the smell of freshly baked muffins wafting through the kitchen, especially when they’re bursting with the juicy sweetness of blueberries. These easy blueberry muffins are more than just a treat; they’re a celebration of cozy mornings, cherished traditions, and simple joys. Whether you’re enjoying them with a steaming cup of coffee or packing them for a picnic, these muffins strike the perfect balance of tender crumb and fruity delight.
Growing up, blueberry muffins always marked special weekends in my family. We’d wake up to the sound of birds chirping and the comforting aroma of baked goods. My mom would hand us warm muffins fresh from the oven, their golden tops slightly crisp and speckled with sugar. Over time, I’ve perfected the recipe to make it foolproof and oh-so-satisfying. Ready to dive in? Let’s make some memories together!
Ingredients
- 225g self-raising flour
- 150g caster sugar
- 100g unsalted butter, melted
- 150ml whole milk
- 1 large egg
- 200g fresh or frozen blueberries
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- Pinch of salt
Instructions
- Prep Your Tools and Ingredients: Start by preheating your oven to 180°C (350°F) and lining a 12-cup muffin tin with paper liners. Gather all your ingredients so they’re ready to go—this makes the process smooth and stress-free.
- Mix the Dry Ingredients: In a large bowl, combine the self-raising flour, baking powder, and a pinch of salt. Give it a quick whisk to distribute everything evenly.
- Create the Wet Mixture: In a separate bowl or measuring jug, whisk together the melted butter, sugar, egg, vanilla extract, and milk. The melted butter adds richness, while the sugar blends seamlessly into the liquid ingredients for an ultra-smooth batter.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients, gently folding until just combined. The key here is not to overmix—stop as soon as you see the last streaks of flour disappear.
- Fold in the Blueberries: Add the blueberries to the batter, gently folding them in to avoid bursting too many berries. This ensures you’ll have those delightful pockets of juicy goodness in every bite.
- Fill the Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. For that bakery-style look, sprinkle a little sugar on top of each muffin before baking.
- Bake to Perfection: Place the tray in the preheated oven and bake for 18-20 minutes or until the tops are golden and a skewer inserted into the center comes out clean. Let them cool in the tin for 5 minutes before transferring them to a wire rack.
Notes
- To make these muffins dairy-free, swap the butter for plant-based alternatives and use almond or oat milk.
- Want extra flavor? Add a pinch of cinnamon or a zest of lemon to the batter for a fun twist.