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    Home » Recipes » Classic Cake Recipes

    Blueberry Muffins

    Published: Jun 5, 2021 · Modified: Sep 21, 2024 by Libby Hakim · Leave a Comment

    Jump to Recipe Print Recipe

    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
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    • Ingredient notes
    • How to make Blueberry Muffins
    • Storage
    • Want more muffins?
    • Blueberry Muffins

    Ingredient notes

    blueberry muffins 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.

    How to make 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.

    Storage

    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!

    Want more muffins?

    Of course you do! Here are some more classics:

    • apple cinnamon muffins.
      Apple Cinnamon Muffins
    • banana choc chip muffins stacked with choc chips scattered in foreground
      Banana Choc Chip Muffins
    • Raspberry and white chocolate muffin on cooling tray.
      Raspberry and White Chocolate Muffins
    • orange and poppy seed muffins.
      Orange and Poppy Seed Muffins

    Blueberry Muffins

    Libby Hakim
    An easy recipe for moist and fluffy Blueberry muffins.
    5 from 1 vote
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    Prep Time 15 minutes mins
    Cook Time 19 minutes mins
    Total Time 34 minutes mins
    Course Dessert
    Cuisine Australian
    Servings 14 small muffins
    Calories 236 kcal

    Ingredients
      

    • 2 ½ cups SR flour
    • ¾ cup caster sugar
    • ½ cup milk
    • ½ cup greek or natural yoghurt (unsweetened)
    • ¼ 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)

    Instructions
     

    • 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.

    Nutrition

    Calories: 236kcalCarbohydrates: 32gProtein: 4gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 38mgSodium: 62mgPotassium: 72mgFiber: 1gSugar: 14gVitamin A: 220IUVitamin C: 2mgCalcium: 28mgIron: 1mg
    Tried this recipe?If you love it, let me know!

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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