Overview
QUICK AND EASY BLUEBERRY MUFFINS
By Amy // Posted Nov 10, 2020 // Category Cupcakes
Back in my uni days, I used to be a barista. The cafe I used to work at had a fantastic baker. These blueberry muffins really remind me of the baker there that used to make them. She used to top her blueberry muffins with brown sugar, that’s why I do the same with mine.
As you can see in the title, they’re really quick and easy to make. In fact, you don’t need an electric mixer or standmixer. You just prepare the wet and dry ingredients and mix them together.
It’s a real no-brainer, low effort recipe, which is fantastic!
It’s moist but still nicely crumbly, not too sweet and the blueberries provide a nice tarty sweetness to each bite. Also, the sugar on top adds a nice crunch.
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tips
1. Frozen or fresh blueberries
In the photo you see of my muffins, I’ve used frozen blueberries. They taste just as good as fresh ones, so you can use whichever. If you use frozen ones, make sure you fold them into the batter and bake your muffins as quickly as possible. Don’t let it sit on the counter.
2. You can change the size of the muffins
I baked 8 muffins that are of a good size. If you wanted to, you can make smaller muffins as well. Let’s say you bake mini muffins, check the muffins after baking for 1o minutes. Insert a skewer and see if it comes out clean with a few crumbs. Then it is ready.
3. Customise your toppings
If you don’t want to sprinkle sugar on top, change it to something else. I think some chocolate chips or almond flakes would look good and taste great as well. See what combinations work for you.
Preheat your oven to 205 degrees Celsius (or 400 Fahrenheit). Line a muffin tray with 8 papers or spray with non-stick oil.
Prepare your dry ingredients. Place the flour, sugar, baking powder and salt into a large mixing bowl and whisk the ingredients around. Set aside.
Prepare the wet ingredients. Place the oil, egg, milk and vanilla in bowl and whisk to combine.
Make a well in the centre of the dry ingredients and place the wet ingredients in the middle of the well. Use a fork to mix the batter but be careful not to overmix. Fold in the blueberries.
Put the batter equally into 8 muffin cups. Sprinkle a little brown sugar on top and bake for 18 minutes or until a skewer comes out clean with a few crumbs.
Let cool in the muffin tray for 5 minutes, then transfer to a cooling tray. You can store them in a air tight container at room temperature for around 3 days.
Ingredients
Directions
Preheat your oven to 205 degrees Celsius (or 400 Fahrenheit). Line a muffin tray with 8 papers or spray with non-stick oil.
Prepare your dry ingredients. Place the flour, sugar, baking powder and salt into a large mixing bowl and whisk the ingredients around. Set aside.
Prepare the wet ingredients. Place the oil, egg, milk and vanilla in bowl and whisk to combine.
Make a well in the centre of the dry ingredients and place the wet ingredients in the middle of the well. Use a fork to mix the batter but be careful not to overmix. Fold in the blueberries.
Put the batter equally into 8 muffin cups. Sprinkle a little brown sugar on top and bake for 18 minutes or until a skewer comes out clean with a few crumbs.
Let cool in the muffin tray for 5 minutes, then transfer to a cooling tray. You can store them in a air tight container at room temperature for around 3 days.
Servings 8
- Amount Per Serving
- Calories 268
- % Daily Value *
- Total Fat 10.3g16%
- Saturated Fat 1.1g6%
- Cholesterol 25mg9%
- Sodium 78mg4%
- Potassium 189mg6%
- Total Carbohydrate 41.1g14%
- Dietary Fiber 1.3g6%
- Sugars 22.1g
- Protein 3.9g8%
- Calcium 79%
- Iron 1%
- Vitamin D 2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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