These blueberry muffins are incredibly easy to make with just a handful of simple ingredients! Perfect for morning & arvo tea, lunchboxes, picnics or any time you need a little treat.
Blueberry Muffin Recipe
Makes: Approx. 12 large muffins
Prep Time: 10 minutes
Bake Time: 30-35 minutes
Ingredients:
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375g (3 cups) self-raising flour
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1 tsp baking powder
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1 tsp mixed spice (or nutmeg)
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220g (1 cup) sugar (raw or caster)
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125ml (½ cup) rice bran oil (or any neutral oil)
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1 egg
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125ml (½ cup) milk
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1 tsp vanilla essence
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300g (3 cups) fresh or frozen blueberries
Method:
1️⃣ Preheat & Prep: Preheat your oven to 180°C (160°C fan-forced) and line a 12-hole muffin tray with patty pans or grease with butter.
2️⃣ Mix Wet Ingredients: In a small bowl, whisk together the oil, egg, milk, and vanilla until well combined.
3️⃣ Combine Dry Ingredients: In a large bowl, sift together the flour, baking powder, mixed spice, and sugar. Create a well in the center.
4️⃣ Bring It Together: Pour the wet ingredients into the dry ingredients and mix gently until just combined – be careful not to overmix! Fold in the blueberries.
5️⃣ Fill & Bake: Spoon the mixture into the prepared muffin tray, filling each hole about two-thirds full. Bake for 30-35 minutes or until golden and a skewer inserted in the center comes out clean.
6️⃣ Cool & Enjoy: Allow the muffins to cool in the tray for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Storage & Tips:
✔ Best Fresh: These muffins are best enjoyed on the day they’re made but will keep in an airtight container for up to 2 days.
✔ Freezer-Friendly: Freeze in an airtight container for up to 3 months. Simply defrost at room temperature or warm in the microwave for 20 seconds.
✔ Warm & Delicious: Reheat muffins in the microwave for a few seconds to enjoy that fresh-from-the-oven taste!
Get Baking!
These blueberry muffins are a simple, classic treat that never disappoints. Give them a try and let me know how they turn out – I’d love to hear your thoughts! 🫐💙
Happy baking! 🍽✨