Easy blueberry muffin recipe

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If you are after a simple recipe that adds a sweet kick of fruit but still gives you a sugary treat, this easy blueberry muffin is the perfect recipe.

Kayleigh is a huge fan of blueberry muffins after trying them at school a few weeks ago and she has been itching to get in the kitchen and create her own, so that is exactly what we did last weekend. If you are looking online there is a whole host of recipes that can create the perfect blueberry muffin, but all by different processes. This recipe is all about ease and taste, we are not about the fuss in the kitchen and we always go for the recipes that take minimal effort but punch the biggest flavours and this one ticks all those boxes.

Frozen or fresh blueberries?

For this recipe, we used frozen blueberries, simply because we were unable to get the fresh ones. This did result in the mixture becoming a little purple in places but did not affect the flavour. If you are able to get fresh blueberries I would use those if you could but it is not a big issue if you can only get your hands on the frozen ones. Do not thaw the frozen blueberries if you can not get the fresh ones.

Easy Blueberry muffin recipe 

Prep time – 20 Minutes

Bake time – 15 Minutes

Wait time – 20 Minutes

Instructions

• Preheat the oven to 220c or gas mark 7
• Melt the butter in a pan over a medium heat.
• Sift the flour, sugar, baking powder and salt into a bowl and mix.
• Make a well in the centre of the bowl.
• In a separate bowl, beat the egg lightly until it is just mixed.
• Add the melted butter to the egg, along with the lemon juice, vanilla extract and milk.
• Beat this mixture until foamy.
• In a slow, steady stream, pour the mixture into the well of the flour.
• Stir this together, gradually pulling the flour into the mixture, until smooth.
• Fold in the blueberries carefully.
• Be careful not to over-mix the ingredients
• Lin a 12 tin muffin tin with paper cases and spoon in the batter mix until they are 3/4 full.
• Bake for 15 minutes or until cooked through. You can check this with a metal skewer, insert it into the middle of the muffin and if it comes out clean then it is cooked.
• Let the muffins cool for a few minutes before transferring to a wire rack to cool completely.

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Easy blueberry muffin recipe

Yield: 12 Muffins

Prep Time: 20 minutes

Cook Time: 15 minutes

Additional Time: 20 minutes

Total Time: 55 minutes

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Ingredients

• 60g Unsalted butter
• 300g Plain flour
• 1 tsp Baking powder
• Pinch of salt
• 2 tbs Caster sugar
• 1 Large egg
• 1 tbs Lemon juice
• 1 tsp Vanilla extract
• 250ml Milk
• 225g Bluberries (Frozen or fresh)

Instructions

1. Preheat the oven to 220c or gas mark 7.
2. Melt the butter in a pan over a medium heat.
3. Sift the flour, sugar, baking powder and salt into a bowl and mix.
4. Make a well in the centre of the bowl.
5. In a separate bowl, beat the egg lightly until it is just mixed.
6. Add the melted butter to the egg, along with the lemon juice, vanilla extract and milk.
7. Beat this mixture until foamy.
8. In a slow, steady stream, pour the mixture into the well of the flour.
9. Stir this together, gradually pulling the flour into the mixture, until smooth.
10. Fold in the blueberries carefully.
11. Be careful not to over-mix the ingredients
12. Lin a 12-tin muffin tin with paper cases and spoon in the batter mix until they are 3/4 full.
13. Bake for 15 minutes or until cooked through. You can check this with a metal skewer, insert it into the middle of the muffin and if it comes out clean then it is cooked.
14. Let the muffins cool for a few minutes before transferring to a wire rack to cool completely.

Equipment needed to make blueberry muffins

There are no fancy machines needed to make blueberry muffins, in fact, I am sure most of it you may already have in your home. If you are looking to give these a go, here is a list of the basic equipment you will need.

• Bowls
• Scales
• Sieve
• Pan
• Plastic spatula
• 12 hole muffin tin
• Cake cases

We usually buy items like these from Asda or even Amazon. For our basic recipes, there is no need to invest in expensive equipment.

How long do blueberry muffins keep?

These blueberry muffins are best eaten fresh however you can keep them in a sealed container for up to 4 days and they can also be frozen too. If you are planning to make these for lunches, make sure you invest in a good cake tin such as this one.

As Kayleigh becomes more and more confident in the kitchen, we will be sharing more of the recipes that she has been working on over the last few weeks. She has been doing lots of practice in school and watching/reading more recipes at home too so stay tuned for more sweet recipes in the future.