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Blueberry Muffins

Blueberry Muffins are certainly a classic and are definitely a contender for the all-time most popular muffin flavour.

This recipe creates perfectly moist and fluffy muffins and can be used with both fresh and frozen blueberries.

blueberry muffins stacked

Have you got all the ingredients?

This recipe uses a combination of yoghurt, butter and oil to create muffins that are tasty, fluffy on the inside and a little crispier on the outside.

The star ingredient is, of course, blueberries. One of the first superfoods, these little berries are also absolutely delicious and made even better baked into a muffin!

I prefer frozen blueberries for flavour and convenience, however you can use fresh blueberries.

Here, I also sprinkle rapadura sugar on top of the muffins before baking. If you don’t have this type of sugar, use brown, raw or white instead.

blueberry muffins ingredients

Getting the method right: Blueberry Muffins

The method may seem straightforward, and it is, though there is one important thing to note. Go gently with the batter. Really, really gently. Mix until just combined – and stop right there. Over-mixing can mean not-so-fluffy muffins.

When adding the ingredients to form the mixture, also remember to keep a handful of blueberries for decorating along with the tablespoon of sugar.

Once you’ve spooned the mixture into the tins, add a couple of blueberries to the top of each muffin and sprinkle with sugar.

blueberry muffins method sugar

Storing your Blueberry Muffins

These muffins are best eaten within a few days. 

Otherwise, freeze them. Wrap or place in a freezer bag and store for up to three months. They’ll make the perfect mid-morning or afternoon treat!

blueberry muffins tray
blueberry muffin sq

Blueberry Muffins

An easy recipe for moist and fluffy Blueberry muffins.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Australian
Keyword: blueberry muffins
Prep Time: 15 minutes
Cook Time: 19 minutes
Total Time: 34 minutes
Servings: 14 small muffins
Calories: 236kcal


  • 2 1/2 cups SR flour
  • 3/4 cup caster sugar
  • 1/2 cup milk
  • 1/2 cup greek or natural yoghurt (unsweetened)
  • 1/4 cup vegetable oil
  • 90 grams butter (melted)
  • 2 eggs (beaten)
  • 2 cups blueberries (250 grams) (frozen or fresh)
  • 1 tablespoon rapadura sugar (or raw or brown sugar)


  • Pre-heat oven to 220 degrees celsius (fan-forced).
  • Prepare cupcake tins by lining with (14) patty pans.
  • Sift flour into large mixing bowl. Add sugar and stir to combine.
  • Add remaining ingredients, apart from a handful of blueberries (to decorate top of muffins) and the rapadura sugar, and stir gently to combine. Don't over-stir.
  • Spoon mixture into patty pans. Add a couple of blueberries to the top of each muffin and sprinkle with sugar.
  • Cook for 5 minutes before turning oven temperature down to 190 degrees celsius (fan-forced). Bake for a further 14 minutes (or until a metal skewer inserted into a muffin comes out clean).
  • Remove from oven and allow to cool for a few minutes before easing each muffin from the tin and placing on a cooling rack.


Calories: 236kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 62mg | Potassium: 72mg | Fiber: 1g | Sugar: 14g | Vitamin A: 220IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg
Recipe Rating

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