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American · International

Blueberry Muffins

Contains egg (no meat or fish)

Tall, tender muffins studded with juicy blueberries and topped with a sprinkle of sugar — mixed by hand in one bowl in ten minutes.

Blueberry Muffins is an American cake from United States, ready in about 47 minutes and made with all-purpose flour and blueberries. It serves 12 and is rated beginner to cook.

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Top view of homemade blueberry muffins cooling on a wire rack with fresh blueberries in a bowl.
Photo: eat kubba / Pexels · Pexels License
Prep
15 min
Cook
22 min
Rest
10 min
Total
47 min
Serves
12
Level
Beginner
Calories
220

Ingredients

12 muffins

Equipment

Method

  1. Step 1

    Heat the oven (opens in a new tab) to 200 °C and line a 12-hole muffin tin (opens in a new tab) with paper cases.

  2. Step 2

    Whisk (opens in a new tab) the flour, baking powder (opens in a new tab), baking soda (opens in a new tab), salt and sugar (opens in a new tab) in a large bowl. In a jug, whisk the eggs (opens in a new tab), milk (opens in a new tab), oil, vanilla (opens in a new tab) and lemon zest (opens in a new tab).

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  3. Step 3

    Pour the wet ingredients into the dry and fold with a spatula until only just combined — a few streaks of flour are fine. Fold in the blueberries (opens in a new tab).

    • 2 min

    Lumpy batter makes tender muffins.

  4. Step 4

    Divide between the cases (they will be full), sprinkle with sugar (opens in a new tab) and bake 5 minutes, then reduce to 180 °C and bake 15–18 minutes more until risen and a skewer comes out clean.

    • 22 min
    • 180°C · Start at 200 °C for 5 minutes for a taller dome.
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

  5. Step 5

    Cool in the tin for 10 minutes, then on a rack.

    • 10 min

About this dish

Origin
United States · Commonly attributedSweet quick-bread muffins of this kind are strongly associated with North America.Also popular in Canada, United Kingdom, AustraliaMore food from United States
Dish
Breakfast · Snack · Cakes
Cooking method
Oven-baked
Taste
sweet, fruity, mild
Diet
Vegetarian (lacto-ovo) · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No nut ingredients · Pork-free · Beef-free · DASH-style
Worked out from the ingredients. How labels work
Good for
Child-friendly · Portable / lunchbox · Freezer-friendly · Make-ahead
Cook more with
All-purpose flour · Blueberries · Baking powder · Baking soda · Sugar · Egg
Techniques
Baking · Reduction · Fermentation

Allergens

  • Contains: Milkfrom milk
  • Contains: Eggsfrom egg
  • Contains: Wheatfrom all-purpose flour, baking powder
  • Contains: Glutenfrom all-purpose flour, baking powder

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

220 kcal per serving

Calculated

1 serving ≈ 84 g · recipe makes 12

Where the energy comes from

  • Protein 7%
  • Carbohydrate 61%
  • Fat 31%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy220 kcal262 kcal
Protein4.1 g4.8 g
Carbohydrate33.8 g40.2 g
Net carbohydrate32.7 g39 g
Sugars15.1 g17.9 g
Added sugars12.5 g14.9 g
Fibre1 g1.2 g
Fat7.7 g9.2 g
Saturated fat1 g1.2 g
Trans fat——
Cholesterol33 mg39 mg
Sodium248 mg296 mg
Salt equivalent0.6 g0.7 g
Vitamins & minerals per serving
Potassium
71 mg
Calcium
70 mg
Iron
1.4 mg
Magnesium
9 mg
Vitamin A (RAE)
21 µg
Vitamin C
2 mg
Vitamin D
0.4 µg
Vitamin B12
0.1 µg
Folate (DFE)
74 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: lemon zest.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Toss the blueberries in a spoonful of the flour mix before folding in so they don't all sink.

Common mistakes

  • Over-mixing the batter, which makes muffins tough and tunnelled.

Serve with

  • Warm with butter, or with coffee or tea.

Storage

  • Keeps 3 days in an airtight tin or 3 months frozen.

Reheating

  • Warm frozen muffins for 20 seconds in the microwave or 10 minutes in a low oven.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 3

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

  1. Mix and knead · about 15 min

    Mix only until no dry flour remains — overmixing makes it tough and tunnelled.

  2. Bake · about 22 min at 180 °C

    Risen and golden; a skewer in the centre comes out clean or with a few moist crumbs; the top springs back.

  3. Cool · about 10 min

    Cool on a rack before slicing — the crumb is still setting; cutting hot bread makes it gummy.

  4. Start to finish: about 47 min. Times are a guide — warmth changes everything; follow the cues.

If something goes wrong

  • Gummy or wet crumb

    Likely causes

    • Under-baked
    • Sliced while hot
    • Hydration too high for the flour

    What to do

    • Bake to 93–96 °C inside (cakes: clean skewer)
    • Cool completely on a rack before slicing
    • Reduce water by 3–5% or use a stronger flour
  • Collapsed or sunken middle

    Likely causes

    • Oven door opened too early
    • Too much leavening or sugar
    • Under-baked centre
    • Over-proofed yeast dough

    What to do

    • Don't open the oven for the first two-thirds of baking
    • Measure leaveners exactly with spoons, levelled
    • Test the centre before removing
    • Proof less
  • Pale crust

    Likely causes

    • Oven too cool
    • Too little sugar or no milk/egg for browning
    • Over-fermented (yeast ate the sugars)

    What to do

    • Check the oven with a thermometer
    • Brush with egg wash or milk
    • Shorten the fermentation
  • Burnt bottom

    Likely causes

    • Tray too close to the heat
    • Dark tray absorbs more heat
    • Too much sugar in the dough

    What to do

    • Bake on the middle shelf
    • Double up trays or use a light-coloured one
    • Lower the temperature 10–15 °C and bake a little longer
  • Cracked or domed top

    Likely causes

    • Oven too hot (crust sets before the centre rises)
    • Too much leavening
    • Overmixed batter

    What to do

    • Lower the oven 10–15 °C
    • Use the exact leavening amount
    • Fold just until combined
  • Big holes or tunnels

    Likely causes

    • Overmixed batter (cakes, muffins)
    • Air trapped while shaping bread
    • Uneven proof

    What to do

    • Mix quick breads only until no dry flour shows
    • Degas gently and shape tightly
    • Proof covered in an even, warm place
  • Dry or crumbly

    Likely causes

    • Too much flour (scooped, not weighed)
    • Over-baked
    • Too little fat or sugar

    What to do

    • Weigh flour, or spoon it into the cup and level
    • Check 5 minutes early
    • Don't cut fat or sugar by more than a quarter without another moisture source

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