Fresh blueberry muffins

    35 min

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


    Sussex, England, UK
    14 people made this

    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.

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    Reviews in English (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