Light and fluffy, vanilla and blueberry muffins made from a simple butter, sugar, egg, milk and flour batter, mixed with frozen blueberries, then topped with cinnamon and sugar. A great addition to any school lunchbox or morning tea.
It's no secret I love muffins - I have 12 recipes and counting on my website. But when I realised that I didn't have a simple Blueberry Muffin recipe loaded, I had to fix that immediately! I'm so happy with how these turned out. Light and fluffy muffins filled with delicious blueberries and topped with a sprinkle of cinnamon and sugar for crunch.
On my website you'll also find my Blueberry Oaty Muffins - a variation of my Oaty Muffins three ways.
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Ingredient notes:
- Flour: This recipes calls for 2 cups of self-raising flour. If you only have plain flour to hand, just add two teaspoons of baking powder.
- Blueberries: Frozen blueberries can easily be swapped for other frozen fruit including raspberries.
- Sugar: Caster sugar is finer than regular sugar making it quicker to dissolve. This is important when making muffins as over-mixing can cause the muffins to become tough.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 190°C fan bake. Heat the butter in a large microwave safe bowl until just melted.
Pour in the sugar and whisk until well combined, add the egg, vanilla and milk then whisk again.
Sift in flour and fold together until just combined. Gently stir in the blueberries, don't over-mix.
Spoon into greased or lined muffin tins. Stir together the caster sugar and cinnamon topping mix then sprinkle over each muffin.
Bake for 15 minutes or until just cooked through. Leave to cool in the tin for 5 minutes before turning out onto a rack.
Recipe FAQs:
No, the blueberries should be added to the mixture while frozen. If the berries thaw out, they could bleed into the mixture.
Yes of course! Feel free to use any of your favourite fresh or frozen muffins in this recipe. Just bear in mind the larger the frozen berry, the longer they will take to cook through.
Storage:
Store your muffins in an airtight container in the pantry for up to three days.
These delicious muffins can also be frozen. Simply allow the muffins to cool to room temperature then place in an airtight bag or container in the freezer for up to three months. To defrost, simply allow the muffin to come to room temperature.
Top tips:
Frozen muffins are a great addition to school lunch boxes. Pop them in frozen in the morning and they'll be defrosted by morning tea. Plus, they help to keep the other items in the lunch box cool.
Related Recipes:
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Blueberry Muffins
Light and fluffy muffins made from butter, milk, egg, vanilla essence, milk, self-raising flour and frozen blueberries.
Ingredients
- 120g butter, melted
- ½ cup caster sugar, 110g
- 1 egg
- 2 tsp vanilla essence
- 1 cup milk
- 2 cups self-raising flour, 300g
- 1 cup frozen blueberries
Topping mix
- 1 Tbsp caster sugar
- ½ tsp cinnamon
Instructions
- Preheat the oven to 190°C fan bake.
- Heat the butter in a large microwave safe bowl until just melted.
- Pour in the sugar and whisk until well combined, add the egg, vanilla and milk then whisk again.
- Sift in flour and fold together until just combined. Gently stir in the blueberries, don't over-mix. Spoon into greased or lined muffin tins.
- Stir together the caster sugar and cinnamon topping mix then sprinkle over each muffin.
- Bake for 15 minutes or until just cooked through. Leave to cool in the tin for 5 minutes before turning out onto a rack.
Notes
- These muffins are also great for freezing. If you put a frozen muffin in a lunchbox in the morning, it will have defrosted by morning tea time.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 225Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 378mgCarbohydrates: 32gFiber: 1gSugar: 12gProtein: 4g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Jodi Jackson says
Hi VJ, will these blueberry muffins be as nice made GF but just substituting the four for GF flour?
VJ cooks says
Hi Jodi, I have made these gluten free and they were lovely. However, gluten free baking does have a tendency to dry out quite quickly. My work-around is to eat however many muffins fresh on the day they are baked and then freeze the remainder. If you place them in an airtight container as soon as they have cooled they will be most fresh once defrosted. You can let them defrost on the bench overnight or pop them in the microwave for 30 seconds or until warm.
Rahela Shamim says
Can I use fresh blueberries instead of frozen?
VJ cooks says
Yes that will be fine.
Vicki says
These muffins turned out lovely. I used frozen blueberries and 1 cup of wholemeal flour and 1 cup of white flour. Had to cook them a few mins longer.
VJ cooks says
Good to know! Thanks for the feedback, Vicki.
Helen Bothe says
Could I put bananas instead of blueberries?
VJ cooks says
Hi Helen, Check out my banana muffin recipe here > https://vjcooks.com/banana-muffins/
Mary says
Measured ingredients carefully but ended up with a very dense textured muffin, not at all springy. Been baking for 60 + years so I’m not sure what went wrong?
I appreciate you sharing your recipes but I’m afraid this one didn’t work for me. Maybe I didn’t whisk the mixture enough, just used a balloon whisk.
VJ cooks says
It sounds like you've overmixed, Mary. Once the flour hits the wet ingredients you only want to gently fold them together until combined. The longer you mix them the more dense they will become.
Anna says
I had the same problem. The muffins barely rose and were very dense. I even tried a second time with a new bag of flour as I wondered if that was the problem. So perhaps I mixed it too much also - third time lucky?
Jacob says
I made a double batch and the first lot didn't rise as much as the second.
I think letting it sit for a good bit was what got the second batch to rise a bit better. Otherwise they all tasted fantastic.
Kala says
Is it okay to use normal sugar? That’s all I have
VJ cooks says
Yes that would be fine 🙂
Rhiannon says
My son and I baked these delicious muffins a couple of days ago and they were a hit in our whare. They turned out beautifully ( currently making a second batch ) as I do with all my recipes that use self raising flour i added extra baking powder. Light,fluffy and moreish. Thank you VJ. From a fellow Taupoian
VJ cooks says
That's so cool! Thank you for your message Rhiannon 🙂