Dessert

Blueberry muffins

Name: Blueberry muffins recipe
Yield: 12
Ingredients: 2 large eggs, at room temperature, lightly beaten; 30g unsalted butter, melted, at room temperature; 80ml oil; 250ml milk; 2 tsp lemon juice; 375g self-raising flour; 220g caster sugar; 1/2 tsp fine salt; 250g fresh or frozen blueberries (see notes); Pure icing sugar, to dust

Rate now

Jump to recipe

by delicious. team

delicious. team

Apr 19, 2023

These blueberry muffins will bake your day!

2 large eggs, at room temperature, lightly beaten
30g unsalted butter, melted, at room temperature
1/3 cup (80ml) oil (vegetable, grapeseed or light olive oil)
1 cup (250ml) milk
2 tsp lemon juice
2 1/2 cups (375g) self-raising flour
1 cup (220g) caster sugar
1/2 tsp fine salt
250g fresh or frozen blueberries (see notes)
Pure icing sugar, to dust

Method

1.

Preheat oven to 200°C/180°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with unbleached paper cases.
2.

Place eggs, melted butter, oil, milk and juice together in a large jug and whisk together until well combined. Set aside (don’t worry if the mixture looks curdled from the juice, it will blend well when folded with dry ingredients).
3.

Sift flour into a large bowl, then stir in sugar and salt. Make a well at centre. Pour egg mixture into well, then fold together 3 times with a large metal spoon. Add three-quarters of the blueberries, reserving rest for topping, and fold together until just combined (10 big folds is more than enough). Do not overmix batter, as the muffins will become tough, and don’t be concerned with any small lumps of flour that remain, as they will cook out.
4.

Divide batter evenly between prepared muffin holes and dot tops with remaining reserved blueberries. Bake for 20-25 minutes or until cooked when a skewer inserted at center comes out clean and tops are golden. Remove pan from oven and immediately transfer muffins to a wire rack to cool slightly.
5.

Serve warm or at room temperature on same day of baking, dusted with icing sugar.

Rate now

Recipe Notes

Either fresh or frozen blueberries work well in this recipe, just make sure that if you use frozen blueberries, you stir them through the batter while frozen (not defrosted) as otherwise they will bleed into the batter.

Using an ice cream scoop is a great way to evenly, and quickly, divide batter amongst prepared muffin pan holes. A 1/3 cup (80ml) capacity size works perfectly.

Muffins can be easily frozen, just cool completely to room temperature first. Wrap individually in plastic wrap then place into an airtight container and freeze for up to 3 months. Defrost in the fridge overnight and gently heat in a microwave to serve.