It’s spring in Sydney, which basically means an abundance of fresh blueberries that are at their peak and at the right price! Muffins are one of those snack foods that will never get old and tired, particularly the classic blueberry muffin. This recipe has been one that I go to time and time again when I want the perfect, indulgent blueberry muffin that pairs perfectly with a cup of your favourite tea.
Whether you’re savouring them fresh from the oven, or saving them for a leisurely morning tea, these blueberry muffins are a delightful reminder of life’s simple pleasures. Share them with your friends and family (or freeze them for later) and enjoy this sweet nostalgic classic that will become your go-to muffin recipe!
Classic Blueberry Muffins
- 2 cups self raising flour
- 1 cup sugar you can sub this for any other sugar
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate soda baking soda
- 1/2 teaspoon salt trust me, this is a must!
- 1/2 cup unsalted butter at room temperature (you could also use a light olive oil for a lower saturated fat alternative)
- 2 large eggs
- 1 cup plain yoghurt
- 2 teaspoons vanilla extract
- 2 cups fresh or frozen blueberries
- 1 tablespoon flour for coating the blueberries
- 1 tablespoon of raw sugar
- 1 pinch of ground cinnamon
- Preheat your oven to 180°C and line a muffin tin with paper liners, see notes on how to make your own.
- In a small bowl, gently toss the blueberries with 1 tablespoon of flour until they are coated. This will help prevent the blueberries from sinking to the bottom of the muffins during baking.
- In a large mixing bowl, cream the butter, sugar using an electric mixer, add in the eggs, yoghurt, and vanilla extract until well combined.
- In another bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until the batter is smooth. Don’t over-mix your batter!
- Gently fold the floured blueberries into the muffin batter, distributing them evenly.
- Fill each muffin cup about 2/3 full with the batter. You should get 12 large muffins.
- If you feel like being extra, mix together the topping ingredients (sugar and cinnamon) and sprinkle a little on top of each muffin for a sweet, crisp finish.
- Bake in the preheated oven for about 30 minutes, or until the muffins are golden brown and a toothpick inserted into the centre of a muffin comes out clean. Remove the muffins from the oven and let them cool in the muffin tin for a few minutes, then carefully transfer them to a wire rack to cool completely.