This is my tried and tested easy blueberry muffins recipe which serve up 12 delicious muffins straight from the oven! Blueberry muffins are not just for breakfast; they are the ideal treat for any time of day. Whether you’re searching for a quick snack while running out the door, a sweet addition to your brunch spread, or a comforting dessert after dinner, blueberry muffins fit the bill perfectly. They’re also great for children’s lunchboxes, offering a wholesome and delightful option that everyone will love.
One of the greatest joys of baking blueberry muffins is how straightforward and quick the process is. With minimal ingredients like flour, sugar, eggs, and, of course, fresh or frozen blueberries, you can whip up a batch in no time. Most recipes take around 30 minutes from start to finish, meaning you can enjoy warm, homemade muffins without dedicating an entire afternoon to baking.
Everything you’ll need
If you’re contemplating what to bake next, look no further than blueberry muffins. One of the biggest advantages of making blueberry muffins is that they require only a handful of basic ingredients. Most blueberry muffin recipes are remarkably quick to prepare. With just 10 to 15 minutes of mixing, you can have the batter ready. This allows you to have freshly baked muffins in about half an hour from start to finish, including baking time. It’s a fast and fulfilling option for a busy morning or a last-minute snack.
- Plain Flour: Plain flour provides the structure for your muffins. It contains gluten, which, when mixed with wet ingredients, helps the muffins rise and gives them a tender texture. The right amount of flour ensures that the muffins are neither too dense nor too airy, creating a perfect balance.
- Baking Powder: Baking powder is a leavening agent. The baking powder helps achieve the light and tender crumb that makes blueberry muffins enjoyable.
- Bicarbonate of soda: Baking soda not only helps the muffins rise but also enhances the browning process, giving them a delightful golden color. Combined with baking powder, it ensures a perfect rise.
- Caster sugar (or superfine sugar): Sweetens the muffins and helps to create a tender texture. Its fine granules dissolve easily into the batter, facilitating good mixing and even sweetness. Sugar also contributes to the browning of the muffins, enhancing their flavor and appearance.
- Salt: It balances the sweetness of the sugar and enhances the overall taste of the muffins.
- Greek Yoghurt: Greek yogurt adds moisture to the batter, resulting in tender muffins. Its creamy texture also helps to create a rich flavor.
- Milk: Milk provides additional moisture and helps bind the ingredients together.
- Eggs: Eggs serve multiple functions—they act as a binding agent, holding all the ingredients together.
- Blueberries: Their juiciness contrasts beautifully with the soft muffin base.
- Softened Butter: Softened butter adds richness and moisture to the muffins, contributing to a tender crumb.
- Vanilla extract: While vanilla extract is optional, it elevates the flavor profile of your muffins.
Recipe Tips
Fresh or Frozen Berries: Both fresh and frozen blueberries work well in muffins, but if you’re using frozen, don’t thaw them before adding them to the batter. This will help prevent the muffins from turning blue
Don’t Overmix: To achieve that fluffy, soft texture, be careful not to overmix the batter—just mix until the dry ingredients are incorporated. A few lumps are perfectly fine.
Check for Doneness: Every oven is different, so start checking your muffins a few minutes before the recipe states. Insert a toothpick into the center; if it comes out clean, your muffins are ready!
Add a Crunchy Topping (optional): For an extra layer of flavor and texture, consider sprinkling a mixture of sugar and cinnamon on top of your unbaked muffins. This will create a delightful crunchy crust.
More Cake and Muffin Recipes:
Quick and easy blueberry muffins
Ingredients
- 260 g plain flour
- 3 tsp baking powder
- 1 tsp baking soda
- 230 g caster sugar
- ½ tsp salt
- 70 ml Greek yogurt
- 70 ml milk
- 2 eggs large
- 200 g blueberries
- 110 g butter softened
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 190°C (375°F). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the plain flour, baking powder, baking soda, caster sugar, and salt until well combined.
- In another bowl, combine the softened butter, Greek yogurt, milk, eggs, and vanilla extract. Beat the mixture until it is smooth and well blended.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Gently fold in the blueberries, being cautious not to break them if using fresh berries.
- Spoon the batter evenly into the prepared muffin tins, filling each cup about 2/3 full.
- Bake in the preheated oven for about for 5-6 minutes and then continue baking at 170℃ (340℉) for another 15-20 minutes, or until the muffins are golden brown and a toothpick inserted in the centre comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your blueberry muffins warm or at room temperature with a cup of coffee or tea!