Blueberry muffins

Blueberry muffins: Snack time has never been better. Image: Carla Zinkfontein.

Blueberry muffins – Soft, moist and so delicious

Snack time has never been better than with these delightful blueberry muffins.

Blueberry muffins

Blueberry muffins: Snack time has never been better. Image: Carla Zinkfontein.

Running late in the morning? This blueberry muffin recipe will save the day and ensure that your hungry tummy is taken care of while you run off to work or school.

Muffins are the perfect snack time treat. They are also a great breakfast bite and easy to grab when you are in a hurry. Preparing these blueberry muffins are so quick and simple that you will be surprised how easy they come together. In just 30 minutes you can have your muffins coming steaming with flavour from the oven.

Muffins are very versatile and instead of blueberries, you can add another type of berry to keep these tasty bites interesting. It is also advisable to make larger batches as these beauties tend to disappear very fast.

So, if you are whipping together a larger batch, you can store them in a sealed plastic bag at room temperature for two to three days. Alternatively, wrap them tightly in aluminium foil or place them in freezer bags and freeze them for up to three months.

Blueberry muffins recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: SnacksCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time




  • cups all-purpose flour

  • ¾ cup granulated sugar, plus 1 tablespoon for muffin tops

  • ¼ teaspoon fine sea salt

  • 2 teaspoons baking powder

  • cup neutral-flavoured oil (canola, vegetable and grape seed are great)

  • 1 large egg

  • 80 ml – 120 ml milk; dairy and non-dairy both work

  • teaspoons vanilla extract

  • 1 cup fresh or frozen blueberries


  • Heat the oven to 205°C.
  • For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
  • Whisk the flour, sugar, baking powder, and salt in a large bowl.
  • Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (⅓ to ½ cup milk). Add vanilla and whisk to combine.
  • Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick.) Fold in the blueberries.
  • Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
  • Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
  • To store, place them in a plastic bag, seal, and store them at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminium foil or place them in freezer bags. Freeze for up to 3 months.


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