Fresh blueberry muffins

Fresh blueberry muffins


5 people made this

About this recipe: So fresh and taste so good slightly warm, fresh from the oven. The crumle topping is optional. These homemade muffins freeze well too.

11Palmeira Sussex, England, UK

Serves: 8 

  • 225g plain flour
  • 175g caster sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 80ml vegetable oil
  • 1 egg
  • 80ml milk
  • 150g fresh blueberries
  • Crumble topping
  • 110g caster sugar
  • 50g plain flour
  • 1 1/2 teaspoons cinnamon
  • 60g butter

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat the oven to 200 C / Gas 6. Line a muffin tin with paper cases.
  2. Combine 225g flour, 175g sugar, salt and baking powder in a large bowl. Beat in vegetable oil, egg and milk; fold in blueberries. Fill muffin cups with mixture about 3/4 full.
  3. To make the crumble topping: combine 110g sugar, 50g flour and cinnamon; rub in butter until it resembles course breadcrumbs. Sprinkle crumble on top of muffins.
  4. Bake in the preheated oven until a skewer inserted into the centre of a muffin comes out clean, 20 to 25 minutes.

Recently viewed

Reviews (1)


The only reason that I am not giving this 5 stars is that the batter needed more liquid. I had to add a couple more splashes of milk and a tad more oil in order to get it to a consistency where I could "fold" my blueberries in without destroying them. The result was fantastic though. Good recipe, just needs more milk and oil. - 13 Feb 2015

Write a review

Click on stars to rate