Blueberry Muffins

fluffy blueberry muffins, soft, buttery and light with juicy bursts of blueberries in every bite

Makes 6

Ingredients

100g plain flour (¾ cup)

½ tsp baking powder

¼ tsp baking soda

Pinch of salt

40g caster sugar (3 tbsp)

1 large egg

2 tbsp neutral oil (e.g. canola or vegetable)

2 tbsp unsalted butter, melted

2 tbsp plain yogurt

2 tbsp milk

½ tsp vanilla extract (optional)

80g frozen blueberries (about ½ cup, do not thaw)

Extra sugar for sprinkling (optional)

Method

1. Preheat the oven to 180°C (fan 160°C) and line a 6-hole muffin tin with paper cases.

2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

3. Mix wet ingredients:In another bowl, whisk together egg, oil, melted butter, yogurt, milk, and vanilla until smooth.

4. Combine:

Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined — a few small lumps are fine. Do not overmix or the muffins will be dense.

5. Add blueberries:

Toss frozen blueberries lightly in a teaspoon of flour (to prevent sinking), then fold them gently into the batter.

6. Fill the muffin tin:

Divide the batter evenly between the 6 cases, filling each about ¾ full. Sprinkle a little sugar on top if you like a crunchy lid.

7. Bake:

Bake for 18–22 minutes or until golden on top and a skewer comes out clean.

8. Cool:

Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool slightly. Best enjoyed warm!

Tips

• For extra tall muffins, chill the batter for 15–20 minutes before baking.

• You can swap yogurt for sour cream for a tangier flavour.

• Frozen berries keep the muffins extra moist — no need to thaw.

Happy cooking! I would really love to see your results. Please post a snap of your dish on instagram and tag with #jimmywongeats