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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

95 Responses to “Blueberry Muffins”

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  1. Polly — September 30, 2011 @ 2:00 pm

    Can I use vanilla powder instead of vanilla essence? The supermarket near my place only sells the powder form. If yes, is it also 1 tsp? Thanks alot!! :)


    • wiffy replied: — October 4th, 2011 @ 3:39 pm

      I have not tried with powder, but I think you can omit the vanilla essence altogether if you don’t have it, don’t need to substitute :)


  2. Grace — January 19, 2012 @ 2:29 am

    Hi, I tried your recipe with my new oven but its turned out burnt on top & underbaked in the bottom. When baking should one use a bottom heating element, top or both? :/
    I’m also wondering if the muffin cups affect cause I’m using a pretty tall one, probably double the height of yours in your picture.

    btw, preheating the oven at 200 deg too & for how long?
    I’m a novice at baking :/


    • wiffy replied: — January 19th, 2012 @ 12:06 pm

      Hi Grace, yes I think you can try with a shorter muffin cup. I usually preheat it for about 10 minutes before starting to bake.


      • Grace replied: — January 19th, 2012 @ 6:27 pm

        Alright, will try again, thanks!
        but do you usually use both the heating element or just the bottom?

        • wiffy replied: — January 19th, 2012 @ 7:46 pm

          My oven only comes with top heating coil, and the side is fan. I think the construction differs with the brands and models.

  3. The Sudden Cook — February 2, 2012 @ 2:51 pm

    Tried the recipe the day before. Love that you gave the measurements of the cupcake liners you used. It helped me decide which liner I should use.
    The muffins came out great though for my oven I should have stuck to 180C. Other than that, love how the blueberries spread and leave their flavour all around the muffin. In future, I would most likely add a pinch of salt.


  4. Ash — May 14, 2012 @ 5:07 pm

    Hi Wiffy,

    Baked twice and both batches turned out awesome! :)
    For a starter like me, this recipe is really great and simple. Thank you! :)


  5. irene — December 30, 2012 @ 9:25 am

    hi I tried out your blueberry muffins yesterday. They turned out very nicely :)

    thanks for posting the recipe.


  6. Pauline — March 19, 2013 @ 11:18 pm

    hi, how to get the beautiful domes like your show in the picture? how come the top part hard like biscuit? is it I blended for too long?


  7. Norma-Platanos, Mangoes and Me! — March 20, 2013 @ 10:14 pm

    Its so funny as I write this I have some in the oven..will keep your recipe for the next time…


  8. LiSa — May 4, 2013 @ 11:11 pm

    Hi hi, am a fellow Singaporean living overseas ..thank you for yr lovely blueberry muffins recipe… The ones I made turned out great ..the only shame was that my blueberries were all at the bottom of the cupcakes …hence didn’t turn out that pretty like yours!!! :-/


  9. Kit — June 22, 2013 @ 10:36 am


    Your muffins look so lovely. I like them and tempted to try.

    I would like to find out if there is difference between using melted butter or oil?

    How about between milk and yogurt and oil.

    Saw there are others recipes using yogurt and


  10. Chris — March 18, 2014 @ 8:13 pm

    Is there a mistake with the conversion? I think 1 cup of sugar is actually about 100g, not 225g? Noticed a comment saying she used half the amount of sugar and the muffins were sweet enough?


    • wiffy replied: — March 19th, 2014 @ 3:37 pm

      there is no mistake, 1 cup caster sugar = 225 grams. I think a lot of people have tried this recipe and succeeded with the indicated proportions. Feel free to reduce the sweetness, though, to your personal preference.


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