Blueberry Muffins

Fresh blueberry muffins that melt in your mouth. This recipe can use coconut oil instead of butter for extra moisture. The recipe also uses brown sugar and white sugar combination.


3 cups (375 grams) all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, at room temperature
¾ cup (150 grams) granulated sugar
¼ cup (50 grams) light brown sugar
1 cup (240 ml) milk, at room temperature
½ cup (120 ml) butter or melted coconut oil for extra moisture
1 teaspoon vanilla extract
1 and ¼ cup (215 grams) fresh blueberries*
coarse sugar

How to make fresh blueberry muffins

Set your oven to 425F degrees

Line a muffin tin with muffin cases

I a mixing bowl, add your flour along with you baking powder, salt and cinnamon. Next step is to mix the ingredient thoroughly ensuring all your ingredients are well mixed.

In another bowl add eggs, granulated sugar, brown sugar, vanilla extract and butter or oil and milk and whisk together. The mixture should be a nice pale yellow colour.

Next step is to fold the wet ingredients into the dry ingredients and mix with a wooden spoon. Don’t over mix.

The batter should be quite thick with no dry flour remaining. All ingredients should be combined. Now to create these delicious blueberry muffins, add the blue berries to the mixture and combine into the mixture.

Now add the blueberry muffin mixture to your muffin cases spooning equal amounts into the cases.

Sprinkle sugar on top to give your blueberry muffins an extra sugary glow.

Bake the blueberry muffins at 200c for around 20 minutes until spongy on top and golden brown.

These delicious blueberry muffins can be served warm straight from the oven.

Tips: Add raspberries for fresh raspberry muffins.

Tips: add chocolate chips and raspberries for Chocolate chip and raspberry muffins