Easy Blueberry Muffins with a crunchy sugary topping

Summer’s coming – and the blueberries are here!  Time to make my easy blueberry muffins. Read on for my tips on how to get perfect muffins every single time.

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Blueberry Muffins

I was at our local farmers market the other day, and imagine my delight when I saw fresh blueberries on sale – sweet, plump and delicious – the biggest blueberries I’ve ever seen. I couldn’t wait to get them home and turn them into blueberry muffins – what a treat.

Muffins are so easy to make, I love making them (almost as much as I love eating them). It’s so rewarding to mix a few simple ingredients together and half an hour later to be rewarded with a tray of delicious warm muffins. And these blueberry muffins are delicious. Soft and fluffy on the inside, with a slightly crunchy topping from the brown sugar. And the tartness of the blueberries prevents the muffins from being too sweet. These muffins are perfect for a quick breakfast-on-the-go, or a mid-morning snack to keep you going til lunch time.

As quick and easy as a ready-mix

This recipe for easy blueberry muffins is as quick and easy as a ready-mix, but it tastes way better. You don’t even have to cream the butter and sugar together. Just melt the butter in the microwave and mix it into the flour and sugar with the buttermilk and eggs. One quick mix and you are ready to add the blueberries. Spoon into paper baking cases in a muffin tray and sprinkle with brown sugar – job done!

Ingredients for Blueberry Muffins

Whenever I read a recipe I like to have a look at the ingredients to see whether I have everything I need. To make it easy for you – I’ve listed the ingredients below. You can get the full list of ingredients and quantities for these blueberry muffins in the printable recipe card further down in the post.

• Self-raising flour – if using plain flour add 2 teaspoon baking powder.
• Sugar
• Butter – melted in the microwave and allowed to cool
• Buttermilk
• Eggs – beaten
• Blueberries – rinsed under cold water. If you can’t get fresh blueberries, just use frozen blueberries from the supermarket. Add them to the mixture while still frozen – that way they will not breakdown and leak into the batter.
• Brown sugar – for sprinkling on top

How to make easy blueberry muffins

• Preheat oven to 200C / 400 F / Gas mark 6) . Always pre-heat the oven so you you can get an accurate cooking time at the correct temperature.
• Line a muffin tin with paper baking cases.

Mix the muffins

These blueberry muffins are made using the dry/wet method of mixing, which means you mix the dry ingredients together in one bowl, then mix the wet ingredients in another bowl. Then you tip the wet into the dry and give a quick mix to combine. Easy peasy.

• Sift the flour into a mixing bowl. Add the sugar and mix together lightly
• Mix the beaten egg and melted butter/margarine with the buttermilk in another bowl, then add them to the dry ingredients.
• Mix lightly to combine. Don’t overmix – it’s OK if the mixture is still a little lumpy.
• Add the blueberries and fold through gently. Don’t mix too vigourously or the blueberries may break.

Bake the muffins

• Spoon the mixture into the prepared muffin tin and sprinkle with the brown sugar
• Place the muffin tin in a preheated oven and bake for approximately 20 minutes until a skewer inserted into one of the muffins comes out clean.

Can you freeze blueberry muffins?

These blueberry muffins freeze very well. Just allow them to cool and then arrange them in a large freezer bag, label and seal. They will be fine in the freezer for up to 2 months.

To defrost just pop a frozen muffin in the microwave on full power for about 30 seconds. The actual time will depend on the power of your microwave. If the muffin is still cold on the inside, give it a few more seconds. Don’t over-cook however, or the muffin will turn hard as it cools.

Tips for perfect muffins

• Always sift the dry ingredients.  This helps to ensure a light muffin by aerating the flour.
• Beat the liquid ingredients lightly together in a jug and pour into a well in the centre of the dry ingredients.
• Stir the mixture gently with a wooden spoon until just combined. A lumpy mixture is fine. If you overbeat the mixture the muffins will become ‘rubbery’ once cooked.
• You can test the muffins are cooked by inserting a skewer into the centre. If it comes out clean the muffins are ready. Alternatively, press a muffin gently with your finger – if it feels firm and springs back then they are done.
• Don’t leave the muffins in the tin for too long as trapped steam will cause the bottoms to become soggy.
• To prevent muffins from sticking to the tray, use paper baking cases

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Additional resources

Don’t forget to check out my handy Cookery Conversion Calculator if you want to convert any of your recipe measurements from grams to cups, ounces, tablespoons or millilitres and vice versa. You can also use the calculator for converting oven temperatures between Fahrenheit, Celsius and Gas marks.

If you live at a high altitude you may find you need to adjust your baking recipes to compensate for this. You can read all about it in this post on baking at high altitudes.

Recipe – Blueberry Muffins

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