Easy Blueberry Muffins
Soft, fruity blueberry muffins mixed in one bowl, great for breakfast or afternoon tea.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 12
- Ingredients
- 7
- Effort
- Easy
Ingredients
- 300 g (2⅔ cups) Self-raising flour
- 165 g (⅞ cup) Caster sugar
- 150 g (1 cup) Blueberries, fresh or frozen; use frozen straight from the freezer
- 185 ml (¾ cup + ½ tbsp) Milk
- 80 g (2¾ oz) Butter, melted and cooled slightly
- 2 Eggs, lightly beaten
- 1 tsp Vanilla extract
You’ll need: 12-hole muffin tin, Paper cases
Method
Preheat the oven to 180°C (350°F), or 160°C (325°F) fan. Line a 12-hole muffin tin with paper cases.
Mix the flour and sugar in a large bowl. In a jug, whisk the milk, butter, eggs and vanilla.
Pour the wet mixture into the dry and stir with a spoon until only just combined; a few lumps are fine. Gently fold through the blueberries.
Divide between the cases. Bake for 22–25 minutes, until golden and a skewer comes out clean.
Cool in the tin for 5 minutes, then move to a wire rack.
Storage
Keeps in an airtight container at room temperature up to 2 days, or in the fridge up to 4 days. Freeze up to 3 months.
