One bowl easy blueberry muffins – Sweet and delicious, these muffins will make breakfast a treat. Featuring luscious blueberries bursting with flavor and super moist inside, they are designed to be loved by everyone in the family. This easy blueberry muffin recipe is definitely a winner.
On busy mornings, you don’t want to be messing around in the kitchen for a long time. Muffins, I mean all kinds of them, are just one type of food that are easy to make and super simple.
I love blueberries, so these easy blueberry muffins are a regular in my household especially when they’re in season. I even make them in advance, and store them in the freezer for super busy days. You know, these make the perfect “grab and go” breakfast.
The basic recipe is just a simple mix of flour, sugar, baking soda, oil, egg, buttermilk, and of course, plenty of blueberries. I love using buttermilk in my muffins. It adds the perfect amount of moisture, and keep the muffins soft and fluffy. If you can get store bought buttermilk, that’s the best way to go. Having said that, if buttermilk is not easily available, combine together 1/4 cup milk and 1 teaspoon white vinegar. Stand for 10 minutes, and you have the perfect buttermilk.
Once you add all the ingredients into a bowl, fold in gently. No vigorous mixing in this recipe. Only gentle folding with a spatula. Then you bake in the oven to create super easy blueberry muffins.
What I love most about this recipe is that you can throw in your favorite berries. You see, whatever you have on hand- raspberries, strawberries, blackberries or even mixed berries. Again, both fresh and frozen. One word of warning – if you’re using frozen berries, remember to thaw them before adding to batter.
So, get your hands on some juicy blueberries or any berries when they’re in season. And try these delicious muffins bursting with blueberry flavor.
- 1¾ cups all purpose (plain) flour
- ¾ cup caster (granulated) sugar
- 1½ tsp baking powder
- ½ tsp bicarb soda
- ½ tsp salt
- 1 cup blueberries, frozen or fresh (see notes below)
- ¼ cup buttermilk (see notes below)
- 1 egg, lightly whisked
- ⅓ cup oil
- 1 tsp vanilla extract
- Preheat oven to 180C or 350F. Grease and line a 12 hole ⅓-cup capacity muffin tin with cupcake liners. Set aside.
- Sift flour, sugar, baking powder, bicarb soda and salt into a large bowl. Add blueberries to the bowl. Coat well in the flour mixture. Make a well in the center. Add buttermilk, egg, oil and vanilla extract. Fold in gently to combine the wet and dry ingredients.
- Divide the mixture evenly among the muffin tin holes. Bake for 20-25 minutes or until a skewer inserted through the center of the muffin comes out clean. Remove from oven. Leave to cool in the tin for 5 minutes. Tip over to a rack to cool completely.
- Sub blueberries with any other berries you like
- If butter milk is not available, stir 1 tsp white vinegar to ¼ cup milk, and let it stand for 10 minutes. And you have homemade buttermilk.