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5 from 3 votes

Quick and Easy Blueberry Muffins

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. The fresh blueberries add a fantastic flavour and colour. Ready in well under 30 minutes from scratch.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: International
Servings: 15 muffins
Calories: 122kcal

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

Calories: 122kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 24mg | Sodium: 16mg | Potassium: 91mg | Fiber: 1g | Sugar: 9g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 0.3mg