This Blueberry Muffin recipe is my ‘go to’ home baking for my bed & breakfast guests.
Sadly fresh blueberries aren’t available year round. The season is short and gosh, they can be expensive in the supermarket. So, if you have enjoyed picking-your-own in abundance in the summer season or have a stash of frozen blueberries in your freezer, here’s a super easy blueberry muffin recipe for you.
When guests check in I like to have a baking tin of freshly baked muffins awaiting them, preferably still warm from the oven. They always get demolished and I’ve had so many reviews that specifically mention them, I thought that sharing the recipe would be a good thing!
A couple of tips:
- If using frozen blueberries don’t defrost them first, use them frozen.
- You will need one cup of liquid so when I measure the oil, egg and milk I use a one cup measuring jug. By the time I add the oil and egg, all I need to do is top the measuring cup up to the top with milk – taadaa, one cup of liquid. This means if you are using a small egg you still will make up with extra milk.
- If you have any empty muffin molds in your tray, add a tablespoon of water into the empty ones when cooking as it helps the muffins cook evenly.
- The cooking time will depend on whether you are making large muffins or mini muffins so regardless of the golden top be sure to poke a toothpick in to ensure it comes out clean therefore is cooked through.
- This recipe makes approx. 8 large, 12 medium or 24 mini muffins – depending on the depth of your patty pans or muffin tins.
Blueberry Muffins
Ingredients
- 1 ½ cups standard flour
- 3/4 cup white sugar + 1 tsp for sprinkling on top
- 1/4 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/2 cup milk (approx, see tip)
- 2 tsp vanilla essence
- 1 cup frozen blueberries (or fresh if you are lucky to find them)
Method
- Preheat oven to 180°C and prepare muffin tins (either using a silicon non-stick tin, patty pan liners or by spraying lightly with oil spray).
- Add flour, sugar and baking powder to a bowl. Whisk together to mix and aerate.
- In a one-cup measuring cup, measure 1/3 cup vegetable oil, add a lightly beaten egg and top with milk.
- Add wet mix (along with vanilla essence) to the dry mix and combine. Do not over mix as it may result in a dense muffin.
- Lightly stir in frozen blueberries. This is a reasonably thick mix.
- Spoon into patty pans or muffin tin and sprinkle extra sugar on the top. Bake for 22-27 minutes (depending on mini or large muffins). Test with a toothpick that the centre is cooked through once the top is golden.
- Cool and enjoy. Store in an air-tight container or freeze.
