These easy blueberry muffins are golden, fluffy and delicious. Bursting with blueberries they make a delicious snack when you are on the go.

Are you looking for an easy blueberry muffins recipe? This is the one for you. Easy to make with very few ingredients. You will soon have the smell of freshly baked blueberry muffins wafting through the house. What could be nicer for a lazy Sunday brunch?

I have been making this blueberry muffin recipe for years now. The muffins always turn out perfectly, not too sweet and perfect for a weekend breakfast or a snack. Once they are made they do not last long, the family soon demolish them.

Ingredients

The recipe relies on a few simple ingredients that you probably already have in the store cupboard. You also need some fresh (or frozen blueberries).

Flour – I use plain or all purpose flour.
Baking Powder – this will make the muffins rise.
Sunflower oil – the sunflower oil will help make the muffin light and fluffy. It absorbs easily into the batter making it non-greasy. You can subsitute vegetable oil or olive oil instead.
Butter – this adds a buttery taste to the muffin
Eggs – use large eggs
Natural Yoghurt – using yoghurt helps keep the muffin moist. The acidity also helps to activate the baking powder making the muffins light and fluffy.
Vanilla Extract – This adds flavour to the muffins
Blueberries – I like to use fresh blueberries but when they are out of season you can substitute frozen blueberries.

Can I Use Frozen Blueberries?

Yes, you can. If you are using frozen blueberries you might want to follow these tips.

Keep the blueberries in the freezer until you are just about to use them.
Before use dust them lightly in some flour. This will stop them from sinking.
Add them to the muffin batter at the last minute and stir them gently.
You may need to cook the muffins for slightly longer. When you reach the end of the cooking time check and if you need a couple more minutes just leave them to cook for longer.

How to Make Easy Blueberry Muffins

These muffins are really easy and simple to make. Here I will take you through the step by step instructions with pictures so you can follow along. Don’t forget to scroll down to get the complete printable recipe.

First, preheat the oven to 200C (400 F, Gas Mark 4).

Sift the flour and baking powder into a bowl and add the sugar. Stir together.

Melt the butter in a pan.

Once the butter has melted pour it into the flour and sugar mixture and stir together. Using melted butter makes the mixture easier to mix together gently.

Melted butter added to flour and sugar in a bowl

Add the yoghurt and vanilla extract into the mixture and stir together gently.

Yoghurt added to a mixture of flour, sugar and melted butter

Finally add the eggs.

Stir the mixture until you get a soft batter in the bowl.

Finally, gently stir in the blueberries until they are spread evenly through the mixture.

Blueberries being stirred into blueberry muffin batter

Put some muffin cases on a baking tray and divide the mixture evenly between the cases. I got 12 muffins from my mixture. You may get more or less depending on the size of the cases you use.

Blueberry muffin batter in muffin cases before being cooked

Pop the muffins into the oven and bake for fifteen to twenty minutes until golden brown. Leave to cool.

How Do I Store Blueberry Muffins?

These muffins taste best eaten warm on the day they are baked.

You can leave them out on a wire rack overnight, if you know they will definitely be eaten the next morning. Cover with a paper towel or a clean kitchen towel. You can warm them in a low oven or put them in a microwave for a few seconds the next day.

If you plan to keep them a little longer they will last for two to three days in an airtight container. Place a paper towel in the container to absorb moisture and only add one layer of muffins.

It is best to store the muffins at room temperature. Keeping them in a fridge may change the texture.

Can I Freeze Them?

Yes, you can freeze muffins for up to three months. Before freezing make sure they are completely cool. Wrap them securely in foil or freezer bags before freezing.

Thaw at room temperature before using.