Blueberry Muffins
Prep time
Cook time
Total time
These lovely soft, tender muffins with a golden and crunchy top are perfect for morning tea with a cuppa.
Recipe type: Brunch
Serves: 8
  • 1½ cups (195 grams) all-purpose flour
  • ¾ cup (150 grams) sugar, plus 1 tablespoon for muffin tops
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup (79 ml) vegetable oil
  • 1 egg
  • ⅓ – ½ cup (79 ml – 118 ml) milk
  • 1½ teaspoons vanilla extract
  • 1 cup (170 grams) fresh blueberries (6 ounce package)
  1. Heat oven to 400 degrees F (205 degrees C).
  2. Line 8 standard-size muffin cups with paper liners. Add 1 to 2 tablespoons of water to the 4 empty muffin cups (this helps to make sure the muffins bake evenly).
  3. Combine flour, ¾ cup of the sugar, baking powder and the salt in a large bowl with a whisk. Set aside.
  4. Add ⅓ of a cup of vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be ⅓ to a ½ cup of milk). Add vanilla extract then whisk until combined.
  5. Pour milk mixture into the flour mixture then use a fork to combine. Do not over mix.
  6. Use a spatula or spoon to gently fold the blueberries into the muffin batter.
  7. Divide the batter between the 8 muffin cups. The batter will come to the tops of the paper liners. Then, sprinkle a little sugar on top of each muffin.
  8. Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.
  9. Transfer muffins to a cooling rack and cool completely.
Recipe by sweetest kitchen at