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American · Baking

Blueberry muffins

Non-vegEasy

Diet: Non-veg

Fold blueberries into a simple muffin batter. Mix only until the flour disappears to keep the crumb tender.

Prep
20 min
Cook
22 min
Total
42 min
Servings
6
Difficulty
Easy
Cuisine
American
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Dry

Wet

Fruit

Equipment

Two bowls; whisk; muffin tin; cases; oven; skewer; rack.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Prepare · About 5 min

  1. Heat oven to 190°C / 375°F. Line a twelve-hole muffin tin. Whisk 250 g plain flour, 120 g caster sugar, 2 tsp baking powder, ¼ tsp salt in a bowl.

Combine · About 5 min

  1. Whisk 2 eggs, 180 ml milk, 80 ml neutral oil, 1 tsp vanilla extract separately. Fold into the dry mixture, then fold in 180 g blueberries.

    Check: Batter can be lumpy; do not eat raw batter.

Portion · About 5 min

  1. Divide batter among twelve cases, filling each about three-quarters full.

Bake · About 22 min

  1. Bake for 18–22 minutes. Cool in tin for 5 minutes, then transfer to a rack.

    Check: A skewer through the crumb comes out clean, apart from blueberry juice.

Tips

  • Avoid beating after combining wet and dry mixtures.
  • Use similar-sized portions for even baking.

Substitutions

  • Use frozen blueberries without thawing.
  • In Blueberry muffins, replace dairy milk with unsweetened oat milk.

Storage

  • Wait until Blueberry muffins is completely cool before covering it. Plain baked Blueberry muffins keeps airtight for up to two days; adding perishable fillings means it needs refrigeration.
  • If Blueberry muffins is bread or scones, use a moderate oven for a brief warming. Serve Blueberry muffins at room temperature if it is cookies or muffins. Cooled portions of Blueberry muffins can be frozen for up to two months.

Make ahead

  • Measure dry ingredients the evening before.
  • Bake on the serving day; do not store mixed batter overnight.

FAQ

Why are muffins tough?

The batter may have been overmixed.

Can I use raspberries?

Yes. Fold them gently because they break easily.

How many does it make?

The base recipe makes twelve muffins, or two muffins per serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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