My Blueberry Muffins

My Blueberry Muffins

Ready in 40 minutes

Blueberries make a juicy addition to muffins and cakes, keeping their shape better than most other berries.

Top-ranked recipe named "My Blueberry Muffins"

5 avg, 1 review(s) 100% would make again


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500 mililiter milk
100 mililiter Vegetable oil
1 teaspoon Vanilla extract
2 large Eggs; lightly beaten
150 grams Caster sugar
500 grams Plain flour
2 tablespoon Baking Powder
1 teaspoon Salt
280 grams Blueberries
-- For The Topping --
50 grams Plain flour
4 tablespoon Demerara Sugar
30 grams Butter; chilled

Original recipe makes 18 Servings



Preheat the oven to 180C, 360F, and gas 6

First, you need to prepare the topping by rubbing together the flour, demerara, and butter until you have a crumb like texture.

To make the muffins, mix together the milk, vegetable oil, vanilla extract and beaten egg.

Add the sugar, flour, baking powder, and salt, mix for a moment, just enough to moisten the flour, giving you a lumpy batter, keeping it slightly lumpy will ensure lighter muffins once cooked.

Fold in the blueberries and then divide the mixture between your muffin cases filling them a good two thirds full.

Scatter the streusel mixture over the top of each muffin and then put in the oven to cook for 20-25 minutes, until they are golden.

Once cooked, cool slightly before leaving to cool further on a wire rack.

Serve and Enjoy!


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My Blueberry Muffins photo by Astro-Chef Astro-Chef

Calories Per Serving: 378 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
Astro-Chef 4 years ago
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