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!
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!!
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.
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.
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
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.
Trevor G Jones
Tried making some of these muffins but instead of using milk, I used 200ml of vanilla yogurt, taste was brilliant and so light.
Milford Maki
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.