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I can’t tell you how excited I am about these Blueberry Muffins. Yes. Yes I really am. I love to bake. It’s much more my forte than cooking – I enjoy cooking, but its more necessity. Everyones got to eat after all. But baking, now thats a joy. I’ll try my hand at anything I fancy; if it goes wrong I dust myself off and try again. Sometimes the same day. 

Jump to Recipe

When I was a child I used to bake blueberry muffins regularly but for some reason – I couldn’t tell you why – I haven’t baked any in about 10 years. It’s like I’d completely forgotten they existed. And lets face it, shop bought muffins just aren’t the same as homemade. Dry, flavourless, leaving that horrid claggy feeling in your mouth. Nobody wants that. 

And so I set out to try and perfect my Homemade Blueberry Muffin recipe. Three attempts later and by George! I think we’ve got it. Soft, flavourful with a crispy topping and plenty of fresh blueberries these are sure to go down a treat. My kids love when I make these and a whole batch can be gone within the day! I think having a good quality muffin tin really helps. This one from Amazon is a real bargain and perfect for whipping up these blueberry muffins!

A Simple, Foolproof Recipe

Blueberry muffin mixture with Blueberries being added

It’s such a simple recipe as well – pretty much foolproof. Mix the wet ingredients in one bowl, the dry in another and then combine the two. Add in the blueberries gently at the end and scoop into muffin cases. Finish with my delicious crunchy streusel topping and bake for 20 minutes. 


Blueberry Muffins For The Weekend

Blueberry muffins with teapot and bowl of blueberries

The whole recipe itself can be completed in little over half an hour which makes this the ideal weekend bake, and if blueberries don’t take your fancy then why not swap them out for strawberries and white chocolate, or chocolate chips!

Hell go crazy and mix it up with your own concoctions! Anything goes!
The muffin mix itself is sweetened with caster sugar and a touch of Vanilla extract, so whatever you decide to add into your muffins will work wonderfully.



What muffins will you be making this weekend?
Let me know in the comments below! 

Best Ever Blueberry Muffins

Finding the perfect muffin recipe has always been a challenge, but these are super quick and easy to make! They come out perfect every time and are loved by everyone! 
Course Breakfast, Dessert
Keyword Baking, Blueberry, Muffin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Muffins
Author Sam

Ingredients

For the Muffin Mixture

  • 310 g Self Raising Flour
  • 15 g Baking Powder
  • 120 g Butter Melted
  • 200 g Caster Sugar
  • 2 Eggs Large
  • 200 ml Milk
  • 1 Tbsp Vanilla Extract
  • 175 g Fresh Blueberries
  • 1 Lemon zest and juice

For the Streusel Topping

  • 50 g Granulated Sugar
  • 10 g Flour
  • 2 Tbsp Butter Melted
  • Pinch Ground Cinnamon

Instructions

The Streusel Topping

  • Combine the sugar, flour and cinnamon in a  bowl and mix well to combine.
  • Pour in the butter and mix til fully incorporated. 
  • Set aside while you make the Blueberry Muffin Mix.

The Blueberry Muffin Mixture

  • Turn on your oven to 190 Degree C (Fan). Prepare a 12 hole Muffin Tin – I like to use muffin cases but you can simply grease and flour the tin if you prefer the muffins to be case-less.
  • In a large bowl combine the Self Raising Flour and Baking Powder.
  • In a second bowl combine the melted butter and sugar. 
  • Add in the eggs and mix until fully incorporated. 
  • Gradually add the milk, mixing between pours until all the milk has been combined. 
  • Add the vanilla extract to the wet ingredients and stir. 
  • Gently add the wet ingredients into the dry and fold in until the flour is fully incorporated. Don’t worry too much if your mixture is lumpy – the key is to be gentle and not over mix. 
  • Add the blueberries to the bowl and gently fold in until the are JUST incorporated – we don’t want them to split before they cook as this will leave you with blue muffins! 
  • Spoon the mixture evenly between the 12 muffin holes – I find using a 1/3 cup measure per hole gives me the perfect amount per muffin. The cases/holes should be pretty full, if not completely full. 
  • Take the streusel topping from earlier and sprinkle generously over each muffin, one by one. 
  • Place in the warmed oven on the middle shelf for 20 minutes. Make sure to keep an eye to your muffins as every oven is slightly different – yours could cook a bit quicker or a bit slower. 
  • If you need to, turn the muffins half way through to get an even colour. Your muffins are done when a skewer poked in the centre of your muffins comes out clean. Crumbs are ok, raw mix is not. 
  • Remove from the oven and place on a cooling rack (If you have gone the case – less route, allow the muffins to cool in the pan for 5-10 minutes before removing.