Quick and Easy Blueberry Muffins

5 from 3 votes

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

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: International

Servings: muffins

Calories: 122kcal

Author: Daniela Apostol

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

Metric - US Customary

Instructions

Preheat the oven to 180 degrees Celsius (350 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