Quick and Easy Blueberry Muffins made from scratch, deliciously fluffy and golden. Great as a breakfast on the go or a healthier snack in between meals. Perfect afterschool snack for little ones. It uses a lot less sugar than regular muffins, making it a treat for everyone.
It really does not matter what time of the day it is, and you don’t need any excuses, just grab a few of these super fluffy blueberry muffins and enjoy your day. Great for breakfast or snack time, and if you have a cup of tea or coffee with them, it’s even better.
Why are they the best? Because the taste is just right, not too sweet, but not too boring either. The quantities listed below make 15 muffins, but trust me, one batch won’t be enough, they are that good.
I love muffins of any kind, from naughtier muffins to super healthy sugar-free muffins that are perfect for little tummies, like my delicious Banana Muffins.
I mean, what's not to love about them?! It takes maximum 30 minutes to have them on the plate, and you can add absolutely anything to them, the limit is your imagination only.
- self-raising flour - it helps get the fluffy texture
- baking powder - use it even if you add self-raising flour
- a pinch of salt
- medium eggs - at room temperature
- milk - I prefer full-fat milk, but semi-skimmed also ok
- caster sugar - or granulated sugar
- vanilla extract
- fresh blueberries
- vegetable oil
Step-by-step photos and instructions
What also helped with the fluffiness is that these easy blueberry muffins are made with oil rather than butter, so they are a lot lighter, and the texture is not dense at all.
- sift the flour, add the baking powder and sugar, and mix
- in a bowl, beat the eggs with a pinch of salt, add the milk, vanilla extract and oil
- mix the dry ingredients with the wet ingredients, then add the blueberries, mixing as little as possible with a spatula
- either grease and flour the muffin tins, or add the muffin cases, then divide the mixture evenly between each hole
- bake for about 20 minutes or until golden
And that's all, easy peasy job! You can use any kind of berries for these muffins, the results will be the same scrumptious beauties.
How to get a perfectly rounded muffin top
One thing l used to struggle when l was making muffins was the shape. It was never round, and the muffins were not rising the way l wanted. What helps is mixing as little as possible when incorporating the dry and wet ingredients. Don't worry about a perfectly smooth batter, a few lumps are fine, they will bake nicely anyway.
And make sure the ingredients are at room temperature and the oven is well pre-heated, so they can rise quickly. It's always better to pre-heat the oven at a high temperature, I usually set it at 220 degrees Celsius (428 Fahrenheit), then lower it to 200 degrees Celsius (390 Fahrenheit) when the muffins are in the oven.
How long do muffins keep fresh?
The muffins can be stored in an airtight container and will keep fresh for a few days, although I highly doubt you will have any left, unless you make a super huge batch.
We are serious muffin monsters, they always get eaten up the very same day, so I can't really tell much about how well them keep the days after.
Nicer weather soon, hopefully, and they will be the first to go in my picnic basket, no cream to worry about. Have l mentioned that all you have to do is mix all ingredients together? How simple, isn't it.
Blueberries are naturally low in sugar, in fact all berries are very good if you worry that some fruit are too high in naturally occurring sugar. They are at their best in summer, but supermarkets sell them all year round. You can add some nuts or seeds too if you like to up the nutritional value.
Other muffin recipes
If you’ve liked my QUICK AND EASY BLUEBERRY MUFFINS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Quick and Easy Blueberry Muffins
- 285 g self-raising flour
- 1 teaspoon baking powder
- a pinch of salt
- 2 medium eggs
- 250 ml milk
- 100 g caster sugar
- 1 teaspoon vanilla extract
- 200 g fresh blueberries
- 6 tablespoon vegetable oil
- Preheat the oven to 200 degrees Celsius (390 g Fahrenheit).
- In a large bowl, add the sifted flour, salt, baking powder and sugar.
- Separately, beat the eggs until fluffy, add the milk, oil and vanilla extract and mix well.
- Make a well in the middle of the dry ingredients, pour in the milk mixture and mix everything well to a smooth consistency.
- Add the blueberries and mix one more time.
- Divide the batter evenly between each muffin hole, making sure they are either greased and floured, or you use muffin cases.
- Bake for 20 minutes until golden and firm to touch.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.