Easy Blueberry Muffins

When blueberries are on sale or in season, I make these muffins weekly. They are such a hit with my kids! Yes, they are both freezer and lunchbox friendly.The recipe is best made with fresh blueberries, but frozen work just fine too.


1 1/2 cups self-raising flour
3/4 cup brown sugar, plus 1 tablespoon for muffin tops
1/2 teaspoon salt
1 teaspoons baking powder
1/3 cup canola or vegetable oil
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries


  1. Preheat oven to 170ºc and line a muffin tray with 10 muffin cases.
  2. Whisk flour, sugar, baking powder, and salt in a large bowl.
  3. In a separate bowl, combine oil, egg, milk and vanilla. Whisk to combine.
  4. Add wet mixture to the dry ingredients using a fork to combine. Fold in blueberries. Do not over mix!
  5. Divide batter between muffin cases and sprinkle tops with leftover brown sugar.
  6. Bake for around 15- 20 minutes until a toothpick comes out clean.

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