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Super Easy Blueberry Muffin

This easy recipe for Blueberry Muffin is perfect for breakfast or even at tea time.
I especially love the smell of freshly baked blueberry muffins filling my kitchen..a great way to start a day…
   Get this easy recipe of blueberry muffins, perfect for breakfast of snack! | www.foxyfolksy.com

MUFFINS vs. CUPCAKES

Please note that this blueberry muffin recipe is more of a breakfast muffin and not the mini-cake muffin variety. In short, this is a MUFFIN and NOT A CUPCAKE.

So what should you expect?

They will be less sweet as muffins use lesser sugar than cupcakes.

The texture of muffins is usually slightly denser than cupcakes. With cupcakes, the butter (or oil) and sugar are usually creamed together to make the cupcakes fluffy or spongy and is beaten longer until smooth. With muffins, you mix the ingredients good enough until just well combined.

Muffins are also not as moist as a cake or, again, cupcakes. That does not mean they are dry though. Cupcakes use more butter or oil than muffins.

And it is socially acceptable to eat a muffin for breakfast, and not a cupcake. Well, Armin says he does not care for this one and will eat cupcakes for breakfast if he is in the mood for it.

Get this easy recipe of blueberry muffins, perfect for breakfast of snack! | www.foxyfolksy.com

Additional tips for making these blueberry muffins

  • I do not use muffin tins at all, I just double the muffin paper as long as they are sturdy enough to hold the shape while baking. Less to clean afterward.
  • Fresh blueberries will be great if available but the jarred or even frozen ones will also do well.
  • I like to have my blueberry muffins still warm from the oven. Leave them in the oven after turning it off until you are ready to serve them.
  • I used all-purpose flour for this recipe but you can replace that with whole wheat flour if you like.
Get this easy recipe of blueberry muffins, perfect for breakfast of snack! | www.foxyfolksy.com
Get this easy recipe of blueberry muffins, perfect for breakfast of snack! | www.foxyfolksy.com
5 from 2 votes
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Super Easy Blueberry Muffin

This easy to bake Blueberry Muffins are perfect for breakfast or at tea time.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5 cupcakes
Calories 384 kcal
Author Bebs

Ingredients

(Makes 5 big or 8 regular-size muffins)

  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1 cup blueberries (drained if from a jar)

Instructions

  1. Preheat oven to 350°F / 180°C. Line muffin tins or molds.
  2. As for myself, I do not use muffin tins at all, I just double the muffin paper as long as they are sturdy enough to hold the shape while baking.
  3. Combine and mix egg, oil and milk. Add sugar. Mix well until sugar is completely dissolved.
  4. Add the dry ingredients and mix until all are completely moistened.
  5. Add the blueberries and fold several times with a spatula.
  6. Fill in 3/4 of muffin tins and bake for 15-20 minutes (for electric oven with top and bottom heat on). It may take longer baking time for gas ovens.  

Nutrition Facts
Super Easy Blueberry Muffin
Amount Per Serving
Calories 384 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 12g 60%
Cholesterol 35mg 12%
Sodium 141mg 6%
Potassium 228mg 7%
Total Carbohydrates 54g 18%
Dietary Fiber 1g 4%
Sugars 24g
Protein 5g 10%
Vitamin A 2.1%
Vitamin C 3.5%
Calcium 9%
Iron 11.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Get this easy recipe of blueberry muffins, perfect for breakfast of snack! | www.foxyfolksy.com

 

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 18 Comments
      1. Noticed from one of your recipes, the baking powder being was mixed with the buttermilk first. Is it advisable here too? What is the effect if I do the same in the muffin recipe?

        1. Hi Claire, it is baking soda that I mix with buttermilk, not baking powder. This combination is used as leavening/rising agent just like baking powder. The acid from buttermilk neutralized and lessen the aftertaste that baking soda may produce when heated. If you are using milk, use baking powder, otherwise, using baking soda without the acid might not give you the rise you need.

  1. I did this recipe but with finely chopped apples and cinnamon (1/4 tsp) instead of blueberries and into mini muffins and they were a hit. Used all-purpose flour. Will make again, seems you could sub out any fresh fruit.

  2. Really super easy and tasty! I bake a lot and this recipe is my favourite one for blueberry muffins from now on! Also excellent with chocolate chunks… 😉

  3. Hi Bebs! Can i just use normal flour? Or must be cake flour? Can i use self rising flour?

    I already made many from your recipes. Thanks..

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