Noob Cook Recipes

Korean Ginseng Chicken Soup (Samgyetang) Recipe Fresh Ginseng Claypot Thai Glass Noodles with Prawns Recipe Steamed 3 eggs with pork recipe Shrimp & Egg Fried Rice Recipe Stir-fry Lotus Root Recipe

Blueberry Muffins

Blueberry Muffin Recipe

Blueberry Muffins Recipe

The natural slight sourness of the blueberries is a nice contrast to the sweet muffins. Plus, they are just so pretty to look at with the burst blueberries and the purple streaks running down the cupcake liners!

Serves: a dozen muffins with cupcake liner measuring 5cm in diameter by 3cm in height

Prep Time: 20 mins

Cook Time: 20 mins


  • 190 grams (about 1 1/2 cups) plain flour
  • 1 1/2 eggs beaten
  • 1/2 tbsp baking powder
  • 225 grams (1 cup) caster or super fine sugar
  • 150 grams blueberries
  • 125 ml (1/2 cup) milk
  • 1 tsp pure vanilla extract
  • 65 grams butter softened


  • sieve
  • large bowl & wooden spoon
  • disposable paper baking cases
  • muffin baking tray


  1. Sift flour, baking powder and sugar together, and mix well.
  2. Add in milk, vanilla extract, eggs and butter and stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.
  3. Fold in the blueberries into the mixture. Place baking cases in muffin tins. Spoon the mixture into the cases till almost full.
  4. Bake for 20 minutes in preheated oven of 200°C (392°F) or until slightly golden brown. Allow to rest for several minutes before serving. Store for a day in an airtight container. Freeze extras in ziplock bags and whenever you need a muffin or two, toast them for a few minutes in the oven till they are warm.

Leave a Comment

98 Responses to “Blueberry Muffins”

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  1. Chris — July 29, 2015 @ 12:08 pm

    Hi, may I know will the blueberries ‘explode’ and splatter inside the oven as the cupcakes are being baked?


  2. Winnie — March 9, 2016 @ 7:12 am

    1. How do u measure 1 1/2 eggs?
    2. Do u use salted or unsalted butter?
    3. For how long do I need to preheat the oven?
    4. I only managed to make 6 muffins out of the recipe.


    • wiffy replied: — March 11th, 2016 @ 11:57 am

      Hi Winnie!
      1. You can beat the egg and estimate. Or double up the recipe since it only yields 6 for u.
      2. unsalted butter for everything on this site (that’s what I use at home). But it’s perfectly ok to use salted butter!
      3. Varies with different brand/model of oven, for mine (Rowenta), it takes exactly 10 minutes.
      4. Maybe the muffin cups you used are bigger? The ones I used (diameter in recipe) should be smaller.


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