🕒 Ready in 35 minutes (10 minutes prep · 25 minutes bake)
These easy blueberry muffins are a family favourite for a reason. They’re light, fluffy, full of juicy blueberries, and ready in just 35 minutes. A brilliant recipe for getting kids involved in the kitchen.
Ingredients
Here is what you’ll need to make 12 delicious muffins:
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250g Self-raising flour
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1 tsp Baking powder
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115g Caster sugar
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100g Unsalted butter (melted and cooled slightly)
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2 Large free-range eggs
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150ml Whole milk (or semi-skimmed)
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1 tsp Vanilla extract
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150g Fresh blueberries (plus a few extra to pop on top)
Method
Step 1: Prep the Oven and Tins
Preheat your oven to 180°C (160°C fan) / Gas Mark 4. Line a 12-hole muffin tin with paper cases. This is a brilliant job for little hands to help with!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the self-raising flour, baking powder, and caster sugar.
Step 3: Mix the Wet Ingredients
In a separate jug, gently whisk the eggs, milk, melted butter, and vanilla extract together.
Step 4: Combine the Two
Pour the wet ingredients into the dry ingredients bowl. Grab a wooden spoon and stir gently.
Top Tip for Parents: Don't overmix! It’s perfectly fine if the batter looks a bit lumpy. Overmixing makes the muffins dense rather than fluffy.
Step 5: Fold in the Blueberries
Gently fold in most of the fresh blueberries, saving a small handful for later.
Step 6: Scoop and Bake
Divide the mixture evenly between the 12 muffin cases. Pop 2 or 3 of the reserved blueberries on top of each muffin (kids love doing this part!). Bake in the oven for 20 - 25 minutes until risen, golden brown, and a skewer inserted into the centre comes out clean. Allow them to cool in the tin for 5 minutes, then transfer to a wire rack.
Serving Suggestions
These muffins are at their absolute best served warm from the oven when the blueberries are still delightfully gooey. They are perfect for an after-school snack, a weekend breakfast treat, or packed into a lunchbox for a picnic in the park. Pair them with a cold glass of milk for the kids and a well-deserved cuppa for you!
Storage Tips
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To Store: Keep your muffins in an airtight container at room temperature for up to 3 days. To freshen them up on day two or three, pop them in the microwave for 10 - 15 seconds to make them warm and soft again.
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To Freeze: These freeze beautifully! Once completely cool, wrap them well or place them in a freezer bag for up to 3 months. Defrost at room temperature for a couple of hours before eating.
Easy Variations
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Lemon & Blueberry: Zest one fresh lemon into the sugar before mixing to give the muffins a lovely, bright citrus twist.
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White Chocolate Chip: Fold in 50g of white chocolate chips along with the blueberries for an extra sweet surprise.
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Raspberry Muffins: Swap the blueberries entirely for fresh raspberries or blackberries if you have them growing in the garden!
Fun Baking Jobs for Kids
Baking is a team sport! Here are some fantastic, age-appropriate jobs your mini-chefs can tackle:
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The Paper Case Pop: Little ones (ages 3+) will love counting out the 12 muffin cases and popping them into the tin slots.
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The Dry Mix Whisk: Let them use a balloon whisk to swirl the flour, baking powder, and sugar together. It’s great for coordination!
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The Berry Scatter: Task your child with putting the final 2 or 3 blueberries on top of each muffin before they head into the oven.
What Children Can Learn
Kitchen adventures are secretly packed with wonderful learning opportunities:
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Fine Motor Skills: Carefully folding the delicate blueberries into the thick batter without squishing them helps develop gentle hand control.
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Basic Maths: Counting out the 12 cases, measuring out the grams on the scale, and dividing the blueberries evenly introduces simple counting and weight concepts.
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Science in Action: You can explain how the baking powder and self-raising flour work together like magic to create little air bubbles, causing their muffins to grow big and tall in the oven!
FAQs
Can I use frozen blueberries?
Yes, absolutely! If using frozen berries, don't defrost them beforehand, or they will turn your batter completely purple. Just toss them in a tablespoon of flour before folding them into the mix to stop them from sinking to the bottom.
Why did my blueberries sink?
Sometimes heavy fresh berries sink to the bottom of the case. Rolling your fresh blueberries in a little bit of flour before adding them to the batter helps them "grip" the mixture and stay suspended!
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