Name: Blueberry Muffins Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 120g butter, melted; ½ cup caster sugar (110g); 1 egg; 2 tsp vanilla essence; 1 cup milk; 2 cups self-raising flour (300g); 1 cup frozen blueberries; 1 Tbsp caster sugar; ½ tsp cinnamon

Jump to Recipe· 4.3 from 1 review

If you’re after a comforting treat that’s bursting with juicy fruit and a hint of sweetness, you’ve landed in the right place. This Blueberry Muffins Recipe delivers soft, fluffy muffins dotted with plump blueberries and a subtle cinnamon sugar sprinkle that adds just the perfect touch of warmth. Whether you’re baking for a weekend brunch, a school snack, or just because, these muffins are simple to make, irresistibly delicious, and sure to become one of your go-to favorites.

Ingredients You’ll Need

A clear glass bowl filled with pale yellow batter that is thick and creamy, mixed unevenly with a red spatula on the left. On the right side of the bowl, there is a pile of dark purple to almost black blueberries resting on top of the batter. The clear bowl sits on a white marbled surface, highlighting the contrast between the batter and the dark berries. The batter shows some small lumps, giving it a textured look. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Blueberry Muffins Recipe is how straightforward the ingredients are, yet how each one works magic to build the perfect texture and vibrant flavors. From the rich melted butter that keeps each bite tender, to the fresh vanilla essence that lifts the aroma—every ingredient plays an essential role.

120g butter, melted: Provides moisture and richness for tender, soft muffins.
½ cup caster sugar (110g): Adds sweetness without graininess, ensuring a smooth batter.
1 egg: Binds the ingredients together and contributes to the muffin’s structure.
2 tsp vanilla essence: Brings a warm, inviting flavor to the batter.
1 cup milk: Balances the dry ingredients and gives the batter the right consistency.
2 cups self-raising flour (300g): The rising agent that helps your muffins puff up beautifully.
1 cup frozen blueberries: Bursts of juicy fruit in every bite, plus a lovely pop of color.
1 Tbsp caster sugar: Used in the topping for a sweet crunch.
½ tsp cinnamon: Adds subtle warmth and pairs perfectly with the blueberries.

How to Make Blueberry Muffins Recipe

Step 1: Prepare Your Oven and Butter

Start by preheating your oven to 190°C fan bake, ensuring it’s nice and hot so your muffins can rise properly. While it’s warming up, melt your butter gently in a microwave-safe bowl until it’s just liquefied—this keeps it smooth and ready to mix smoothly with the other ingredients.

Step 2: Whisk Together Wet Ingredients

Pour the melted butter into a large bowl and mix in the caster sugar until combined. Add the egg, vanilla essence, and milk, whisking again to create a smooth, fragrant base. This step infuses the batter with flavor and moisture, which will carry through to the final muffins.

Step 3: Combine Dry Ingredients and Fold in Blueberries

Sift your self-raising flour into the wet mixture to avoid lumps and create a lighter texture. Fold everything together gently until just combined—overmixing can lead to dense muffins. Carefully stir in the frozen blueberries; they add juicy bursts without weighing down the batter.

Step 4: Prepare Topping and Fill Muffin Tins

Mix the tablespoon of caster sugar with cinnamon to sprinkle over the muffin tops. This simple topping melts slightly as the muffins bake, giving you a delightful sweet crunch and aroma. Spoon the batter evenly into greased or lined muffin tins, then sprinkle the cinnamon sugar on top for that finishing touch.

Step 5: Bake to Perfection

Pop the muffins in the oven and bake for about 15 minutes, or until a skewer inserted comes out clean. Once they’re baked, let them cool in the tin for 5 minutes before transferring to a rack—this helps them set so they don’t fall apart.

How to Serve Blueberry Muffins Recipe

The image shows a group of golden-brown blueberry muffins placed on a black wire cooling rack over a white marbled surface. There are about ten muffins, each with a lightly cracked top showing juicy dark purple blueberries peeking through the soft texture. Two muffins are broken apart in the front, revealing a fluffy, pale yellow inside packed with whole and partially crushed blueberries that create purple patches. The muffins are evenly baked with a slightly crisp outside and moist, tender inside. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of powdered sugar over warm muffins makes a beautiful, delicate finish. You can also add a little dollop of clotted cream or butter on the side to melt into the warm muffin for an extra indulgent experience.

Side Dishes

Pair these muffins with a fresh fruit salad or a creamy yogurt parfait for a breakfast that feels special yet effortless. A cup of your favorite tea or coffee also complements the fruity, sweet flavors wonderfully.

Creative Ways to Present

Want to make these blueberry delights really stand out? Serve them alongside a homemade berry compote drizzled over the top or stuff each muffin with some cream cheese for a surprise center. They’re also fantastic sliced in half, toasted lightly, and spread with jam for a simple yet tasty twist.

Make Ahead and Storage

Storing Leftovers

Keep any leftover muffins in an airtight container at room temperature for up to two days to maintain their soft, tender crumb. If you leave them uncovered, they tend to dry out quickly, so sealing them well is key.

Freezing

Blueberry muffins freeze beautifully. Wrap each muffin individually in cling film and place them in a freezer bag. When you’re ready to enjoy, simply thaw at room temperature or reheat straight from frozen.

Reheating

To recapture that fresh-baked warmth, microwave leftovers for 20-30 seconds or toast them briefly. This brings back a bit of that soft center with a warm, inviting aroma — you’ll feel like you just took them out of the oven again.

FAQs

Can I use fresh blueberries instead of frozen?

Absolutely! Fresh blueberries work wonderfully in this recipe. Just be sure to wash and dry them well before folding into the batter to avoid adding too much moisture.

What can I use if I don’t have self-raising flour?

You can make your own by combining 2 cups of plain flour with 3 teaspoons of baking powder and a pinch of salt. This mix will give your muffins the same light, airy texture.

Why shouldn’t I overmix the batter?

Overmixing develops gluten in the flour, resulting in tougher, denser muffins instead of light and fluffy ones. Gently folding the ingredients just until combined keeps that tender crumb intact.

Can I add other fruits or nuts?

Definitely. Blueberries are fantastic, but you can mix in raspberries, chopped strawberries, or even a handful of chopped walnuts or pecans for a little crunch and flavor variation.

Is this recipe suitable for freezing and thawing?

Yes, these muffins freeze well and can be thawed without losing much of their delicious texture. Just make sure to freeze them quickly after cooling and keep them tightly wrapped to avoid freezer burn.

Final Thoughts

This Blueberry Muffins Recipe is one you’ll want to keep close by, whether you’re an avid baker or just someone who loves a quick, tasty treat. The blend of juicy blueberries and that cinnamon sugar topping creates a cozy, feel-good flavor that’s perfect any time of day. Give it a try—you might just find yourself making these delightful muffins again and again!

Blueberry Muffins Recipe

Ingredients You’ll Need