Classic blueberry muffins. Do I need to say more?
This iconic breakfast, brunch, sweet snack and/or dessert staple is surprisingly quick and easy to make using only one bowl and it's ready to eat in 30mins!
You can have a whole batch of these goodies, hot and fresh, so soon - let’s get cracking!
✏️ Making a tasty and easy recipe
I'm such a big fan of a muffin, and these blueberry muffins are no exception. You can't beat a classic!
I tried several different variations in order to get the perfect blueberry muffin. I won't lie, Starbucks' classic blueberry muffin was part of my inspiration. This isn't strictly a Starbucks copycat recipe, but it's pretty close.
The main difference is that these muffins have a classic crispy demerara sugar top, whereas sometimes the Starbucks ones have a crumbly topping instead. They also sometimes have a blueberry jam filling.
👍 Best ways to enjoy
These classic blueberry muffins are delicious straight from the oven, but try not to burn your mouth in your rush to snaffle them like I did! They’re also great after they’ve cooled, where I find the flavours develop a bit more.
If you do like your muffins hot, you can pop them into the microwave for a short 30secs blast, or reheat in the oven wrapped in foil for 20mins on low-medium heat (150oC fan). They’re better reheated in the oven, but sometimes 20mins is just too long to wait. It’s ok, I feel your pain.
Spread a little butter over your hot muffins as you eat them for an American classic (or so I’m told). The buttery extra melts beautifully and really takes them to the next level.
🥘 Ingredients notes
- As with many of my baking recipes, I recommend starting with room temperature ingredients for these cute Easter cupcakes. This will improve the consistency and ease at which your ingredients will mix together.
- I prefer to use vanilla extract rather than vanilla essence, as it has a better stronger flavour. It’s a purer vanilla taste as it’s less processed than vanilla essence.
- Always sieve your flour, baking powder and icing sugar. I used to be a bit lazy and skip this part, but it really makes such a difference to get you a lump-free mixture.
- When measuring your ingredients, I always recommend using weights rather than cups for greater accuracy. This is especially important for the amount of flour.
🔪 Equipment notes
- I like to use digital scales for weighing my ingredients as it's easier and more accurate than other scales (or using no scales!). I'm a fan of these KitchenAid or Salter ones!
- Use measuring spoons for your teaspoon and tablespoon amounts where possible. Make sure the scoops filled with your ingredients are levelled before adding them to your mix!
Once baked and cooled completely, it's best to place your tasty blueberry muffins into an airtight container. These classic muffins should keep for several days in storage at room temperature.
If you want to freeze your muffins, you can wrap them individually in plastic wrap / cling film and freeze them. This should keep for 1-2months in the freezer. Defrost and enjoy! You can also reheat them once per the notes above.
💭 Top tips for success
One of my key tips for success with muffins is not to over-mix. Be sure to stop folding in your flour as soon as the batter is smooth, and stop stirring in your blueberries when they’re evenly spread. This will ensure you get a nice and light crumb, rather than dense blueberry muffins.
When pouring your muffin batter into the muffin liners in the muffin tin, you need to fill each of your muffin cases to roughly ⅘ full. If you fill it less than this, you might have your muffins looking a bit more like big cupcakes than traditional muffins, as they may not rise enough to spill over slightly.
If you're using tulip muffin cases, only fill them ⅔ full, as you don't want these spilling over.
If you’ve got any specific questions on making these best-ever blueberry muffins, please feel free to leave a comment below and I’ll try my best to help out!
♻️ Alternatives and substitutions
This is a versatile recipe for homemade blueberry muffins, and you can use either fresh or frozen blueberries. If using frozen, you might get a little more staining around the blueberries within the muffin, but they still look great and taste delicious!
I like to sprinkle some demerara sugar over the top of each muffin before baking. This gives a sweet crisp top, in that gorgeous style of classic blueberry muffins. However, this is optional, and instead, you can use other muffin toppings, such as a syrup glaze, oats, or crumble.
Instead of blueberries, you can try other berries and fruits, such as blackberries, cherries or raspberries. You can even add in some chocolate chips too!
🧁 Other goodies
So, I definitely recommend that you whip up a batch of these easy classic one-bowl blueberry muffins! But as an avid home baker, I’m sure you’re asking yourself “what next?”.
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Classic Blueberry Muffins
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- 1 egg
- 65 ml (⅓ cups) vegetable or sunflower oil
- 125 ml (½ cups) milk (semi-skimmed or whole)
- 125 g (⅔ cups) golden caster sugar
- ½ teaspoon vanilla extract
- 200 g (1⅔ cups) self-raising flour
- a pinch of ground nutmeg
- ½ teaspoon salt
- 130 g (1 cup) blueberries (fresh or frozen)
- 2 tablespoon demerara sugar (optional)
- Pre-heat oven: 190°C / 170°C (fan) / Gas Mark 5 / 375°F
- Beat the egg until light and fluffy.
- Add in the oil and milk, whisking together until combined.
- Beat in the sugar and vanilla until smooth.
- Sift in the flour, add in the nutmeg and salt, folding in gently being careful not to overmix.
- Fold in the blueberries and spoon evenly into the muffin cases, so that the cases are almost full to the brim if you want the classic muffin top.
- Sprinkle the demerara sugar over the top of each muffin and bake in the oven for 20-25mins until risen, golden on top and a skewer comes out clean.
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.