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    Create Bake Make / Cakes and Muffins / Easy Blueberry Muffins

    Easy Blueberry Muffins

    Published: Aug 3, 2015 · Modified: Apr 24, 2021 by Lauren Matheson ·

    780 shares
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    Jump to Recipe Print Recipe

    These one bowl Blueberry Muffins can be ready to enjoy in less than 45 minutes! They are easy to make and freezer friendly too – making them perfect for lunchboxes!

    Blueberry Muffins side view

    My boys are always up for ‘helping’ in the kitchen, and these Blueberry muffins are a perfect recipe to get them involved with. However, be warned – if you are going to bake with kids (especially toddlers), I think you need to be prepared for mess!!

    Boys Baking

    Even though our kitchen adventures ALWAYS end up with a scene resembling a flour bomb going off, I honestly do enjoy having fun with the boys in the kitchen and watching them learn.  One of our favourite things to make is muffins or “little boy cakes” as our three year old calls them.  We like to mix it up when it comes to the different flavours, but these easy Blueberry Muffins are one of our all time favourites.

    Baking with Kids

    Why you will love this recipe:

    • Perfect for making with the kids!
    • You can use fresh or frozen blueberries
    • Ready to enjoy in less than 45 minutes
    • Can make into mini muffins
    • Freezer friendly.
    Blueberry muffin recipe

    They take very little time to put together and as long as you have some blueberries sitting in your fridge or freezer you just need basic pantry ingredients to make these yummy and freezer friendly treats.

    Tips for Making these Easy Blueberry Muffins:

    • You can use fresh or frozen blueberries for this recipe.
    • To ensure the blueberries don’t sink to the bottom of your muffins, lightly coat them in flour before adding to the recipe.
    • You can also use greek or vanilla yoghurt in place of milk for this recipe.
    • It’s important to not over mix the ingredients as this will result in a dense muffin.
    • You can use larger muffin trays for a ‘cafe style’ muffin, please note you will need to increase your cooking time.
    • These muffins are freezer friendly.

    More Easy Muffin Recipes:

    • Easy Banana Muffins Recipe
    • Apple Muffins
    • Savoury Muffin Recipe
    • Easy Chocolate Chip Muffin Recipe
    • Carrot Cake Muffins

    Easy Blueberry Muffins

    Lauren
    This easy Blueberry Muffin recipe requires just a few simple ingredients to put together and is a great recipe to make with the kids! Both regular and Thermomix instructions included.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Desserts, Snacks
    Cuisine Australian
    Servings 24 muffins
    Calories 89 kcal

    Equipment

    • 2 x 12 hole muffin trays

    Ingredients
      

    • 2 & ½ cups self raising flour 375 grams
    • ½ cup caster sugar 110 grams
    • 1 & ½ cups of milk 380 grams
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 150 grams butter
    • 300 grams of blueberries – fresh or frozen fresh or frozen

    Instructions
     

    • Pre-heat your oven to 200 degrees celsius (fan-forced) and lightly grease two x 12 hole muffin baking trays – you can also use paper muffin cases.
    • Place the butter into a microwave safe bowl and cook for 30 seconds or until melted. Set aside to cool slightly.
    • In a large mixing bowl, sift the flour and add the sugar before stirring to combine and make a well in the centre.
    • In a large jug, combine the milk, eggs and vanilla extract.
    • Pour the mixture from the jug into the well and add the cooled melted butter. Gently fold the ingredients together with a large metal spoon until the mixture is almost combined.
    • Add the blueberries and gently fold through – make sure you don’t over mix as they blueberries will bleed (if using frozen) and overworking the mixture will give you a dense muffin.
    • Spoon the mixture into the prepared muffin tins and place into the oven to bake for 18 – 20 minutes or until cooked through when tested.
    • Carefully remove from the oven and allow the muffins to cool in the baking trays for 10 minutes before transferring to a wire rack to cool completely.

    Thermomix Instructions

    • Pre-heat your oven to 200 degrees celsius (fan-forced) and lightly grease two x 12 hole muffin baking trays – you can also use paper muffin cases.
    • Place the butter into your Thermomix bowl and cook for 3 minutes at 60 degrees on speed 2 or until melted.
    • Add the self raising flour, caster sugar, milk, eggs and vanilla essence and mix for 10 seconds on speed 5. Scrape down. Mix for another 10 seconds on speed 5 or until just combined – it’s ok if the mixture is a little lumpy!
    • Add the blueberries and gently stir through using your spatula.
    • Spoon the mixture into the prepared muffin tin and bake for 18-20 minutes or until golden brown and cooked through when tested with a skewer.
    • Carefully remove from the oven and allow the muffins to cool in the baking trays for 10 minutes before transferring to a wire rack to cool completely.

    Notes

    You can use fresh or frozen blueberries for this recipe.
    You can also use greek or vanilla yoghurt in place of milk for this recipe.
    It’s important to not over mix the ingredients as this will result in a dense muffin.
    You can use larger muffin trays for a ‘cafe style’ muffin, please note you will need to increase your cooking time.
    These muffins are freezer friendly.

    Nutrition

    Serving: 0gCalories: 89kcalCarbohydrates: 17gProtein: 3gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 16mgSodium: 19mgPotassium: 57mgFiber: 1gSugar: 7gVitamin A: 62IUVitamin C: 1mgCalcium: 29mgIron: 1mg
    Keyword Kids Food, Lunchbox Snacks, Muffins, Thermomix
    Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
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    Filed Under: Baking, Cakes and Muffins, Desserts, Food for Kids, Lunchbox Ideas, Snacks & Treats, Sweet, Thermomix, Thermomix Cakes and Muffins, Thermomix Lunch Box Snacks

    Reader Interactions

    Comments

    1. Trevor G Jones

      November 16, 2015 at 9:07 am

      5 stars
      Tried making some of these muffins but instead of using milk, I used 200ml of vanilla yogurt, taste was brilliant and so light.

      Reply
    2. Milford Maki

      August 31, 2015 at 6:25 am

      I too have been on the hunt for those envious giant muffins to make on my own. I am making this now and following the recipe exactly except using frozen tart cherries instead of blueberries since it is a master mix.

      Reply
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    Lauren placing sprinkles onto cupcakes in her kitchen

    Hi, I'm Lauren! As a Mum of three VERY hungry boys, I know what it’s like to need dinner on the the table FAST. All of my recipes are made using simple ingredients and you will also find both conventional and Thermomix cooking instructions.

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