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    Home » Recipes » Cakes, biscuits and dessert recipes

    Easy blueberry muffins with a crunchy topping

    Published: May 11, 2019 · Modified: May 30, 2024 by VJ · This post may contain affiliate links · Leave a Comment

    Jump to recipe

    I'm loving these easy blueberry muffins! They've got a moist crumb, they're packed with blueberries and the crunchy topping is to die for. Why not treat the family and make some today - they only take 10 minutes to mix.

    Closeup of a muffin balanced on top of three other muffins.
    Jump to:
    • Blueberry Muffins
    • As quick and easy as a ready-mix
    • What you will need
    • How to make easy blueberry muffins
    • Can you freeze blueberry muffins?
    • Tips for perfect muffins
    • Save for later
    • Other recipes
    • 📋The recipe

    Blueberry Muffins

    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 🙂 .

    These blueberry 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.

    Overhead shot of blueberry muffins on a cooling rack.

    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

    Equipment

    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, a balloon whisk and a wooden spoon for mixing.

    Ingredients

    **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.

    Ingredients for blueberry muffins.
    These are the ingredients for blueberry 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.
    • Sugar
    • 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

    Preheat oven to 200C / 400 F / Gas mark 6). Always preheat the oven so you can get an accurate cooking time at the correct temperature.

    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, and 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.

    Flour being sifted into a bowl.

    Sift the flour into a mixing bowl.

    Flour and sugar being mixed in a bowl.

    Add the sugar, salt and baking powder (if using) and mix to combine.

    Three bowl, one with melted butter, one with flour and  third with milk and beaten egg.

    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.

    Blueberry muffin batter in a mixing bowl before the blueberries are added.

    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.

    Blueberries and muffin batter in a mixing bowl.

    Add the blueberries and fold through gently

    Blueberry muffin batter in a mixing bowl.

    Don't mix too vigorously or the blueberries may break

    Bake the muffins

    12 blueberry muffins in a muffin tray ready to go into the oven.

    Line a muffin tin with paper baking cases.

    Spoon the mixture into the prepared muffin tin, filling the cases about three-quarters of the way.

    Sprinkle the top of the muffins lightly with the brown sugar.

    12 baked blueberry muffins in a baking tray.

    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 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 overcook, 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
    Half a blueberry muffin showing the texture on a cooling rack in front of three blueberry muffins.

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    Save for later

    Why not pin this recipe for blueberry muffins to one of your Pinterest boards so you can find the recipe when you need it? Just click the image below.

    Alternatively, you can save the recipe by clicking on the floating heart on the right-hand side of the screen.

    Other recipes

    If you enjoyed these blueberry muffins, you may also enjoy these other easy fruity bakes.

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    You can find these and other similar recipes on my cake, biscuits and dessert recipes page.

    📋The recipe

    Closeup of a muffin balanced on top of three other muffins.

    Easy blueberry muffins

    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.
    Recipe by: Veronica
    Baking, Dessert
    British
    Calories 155
    Prep 10 minutes minutes
    Cook 20 minutes minutes
    Servings: 18 muffins
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    5 from 1 vote

    (Click the stars to rate this recipe)

    Equipment

    • Mixing bowl
    • 12-hole muffin tin
    • Paper baking cases
    • Measuring jug
    • Wooden spoon
    • Balloon whisk

    Ingredients

    • 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

    Instructions

    • 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 lightly
      2½ 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 ingredients
      ⅓ 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 sugar
      2 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.

    Notes

    Substitute plain flour with self-raising flour, but omit the baking powder.
    This recipe makes 18 muffins so unless you can fit 2 x 12 hole muffin pans into your oven at the same time you will have to bake 2 batches.

    Nutrition

    Calories - 155kcal | Carbohydrates - 26.3g | Protein - 3.2g | Fat - 4.4g | Saturated Fat - 2.5g | Cholesterol - 28mg | Sodium - 104mg | Potassium - 100mg | Fiber - 0.7g | Sugar - 10.8g | Vitamin D - 4µg | Calcium - 48mg | Iron - 1mg

    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.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

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