I’m loving these easy blueberry muffins! They’ve got a moist crumb, they’re packed with bluberries and the crunchy topping is to die for. Why not treat the family and make some today – they only take 10 minutes to mix.
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Blueberries are widely regarded as one of nature’s superfoods. Not only are they delicious, but they are packed with antioxidants, fibre, Vitamin C, Vitamin K, magnesium, phosphorous and iron. I’ve also heard it said that blueberries stimulate your fat-burning gene so they can help with weight loss. Although I do believe that eating blueberry muffins might actually negate that particular benefit 🙂 .
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 until lunchtime.
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 milk 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!
What you will need
You will need a mixing bowl and a 12-hole muffin tray. You will also need a small bowl for melting the butter, a measuring jug for measuring the milk, and a balloon whisk and a wooden spoon for mixing.
**You can get the complete list of ingredients and full instructions for making these blueberry muffins on the printable recipe card at the end of this post**
This recipe makes 18 muffins.
- Flour – you can use either plain all-purpose flour or self-raising flour. If using all-purpose flour you will need some baking powder.
- Butter – melted in the microwave and allowed to cool
- Milk – full-fat or semi-skimmed – your choice.
- 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 so there is less chance of them leaking into the batter.
- Brown sugar – for sprinkling on top
- Salt – to taste
How to make easy blueberry muffins
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, salt and baking powder (if using) and mix to combine.
Melt the butter in a small bowl in the microwave and let it cool.
Measure the milk into a measuring jug, add the eggs and whisk to combine.
Pour the wet ingredients into the flour and stir lightly with a wooden spoon until just combined. 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 vigorously or the blueberries may break
Bake the muffins
Line a muffin tin with paper baking cases.
Spoon the mixture into the prepared muffin tin, filling the cases bout three-quarters of the way.
Sprinkle the top of the muffins lightly with the brown sugar.
Bake in the preheated oven for 18 to 20 minutes until golden brown.
A wooden toothpick inserted into the muffins will come out cleanly with no batter sticking to it when the muffins are done.
Allow the muffins to cool before eating.
Because this recipe makes 18 muffins, you may have to bake them in 2 batches unless your oven is large enough to take 2 muffin trays at once.
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 3 months.
To defrost just pop a frozen muffin in the microwave and cook in 10-second bursts until the muffin is defrosted and just warm. 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 whether 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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If you enjoyed these blueberry muffins, you may also enjoy these other easy bakes.
- Apple and oat muffins
- Lemonade scones
- Homemade scones with strawberry jam
- Chelsea buns
- Banana walnut bread
- Crunchies with oats and coconut
- Pineapple coconut cake
Easy blueberry muffins
(Click the stars to rate this recipe)
- 2½ cups / 350 grams plain all-purpose flour
- 2½ teaspoons baking powder
- ¾ cup / 150 grams sugar
- ⅓ cup / 75 grams butter melted
- 1 cup / 240 ml milk
- 2 large eggs
- 1 cup blueberries
- ½ teaspoon salt
- 2 tablespoons brown sugar for sprinkling on top
- Preheat oven to 200°C (400°F / Gas mark 6)
- Line a 12-hole muffin tin with paper baking cases
- Sift the flour into a mixing bowl. Add the sugar, baking powder and salt, and mix together lightly2½ cups / 350 grams plain all-purpose flour, 2½ teaspoons baking powder, ¾ cup / 150 grams sugar, ½ teaspoon salt
- Mix the beaten egg and melted butter/margarine with the milk and add to the dry ingredients⅓ cup / 75 grams butter, 2 large eggs, 1 cup / 240 ml milk
- Mix lightly to combine.
- Add the blueberries and mix through.1 cup blueberries
- Spoon the mixture into the prepared muffin tin and sprinkle with the brown sugar2 tablespoons 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.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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