Noob Cook Recipes



What's
New
Teh 'C' Recipe Watermelon Soju Recipe Bittergourd Salted Egg Recipe Myojo Ramen Char Mee 100 (Instant Noodles Review) Snowskin Mooncakes Recipe Birthday Mee Sua (Longevity Noodles) Recipe

Blueberry Muffins

   

Blueberry Muffin Recipe

Check Out: Berry Nice Muffins Recipe

I saw some really fresh and cheap blueberries and I knew I have to make some blueberry muffins with them. And I’m glad I did, because they are so yummy, I couldn’t help eating them while I am taking the photos. 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, and that made me really happy. I think it’s time for me to head back to the supermarket and stock up on more blueberries. The recipe is really easy because there is no electric mixer required, you just need a spatula to combine everything in a large bowl.

Blueberry Muffin Recipe

                                           

Leave a Comment





94 Responses to “Blueberry Muffins”

  1. Cherry — July 27, 2010 @ 6:28 pm

    I tried this recipe! Loved it! :)
    Can’t believe blueberries in Aus are so much more expensive in Sg!
    Can only bake in Aus cos I don’t have an oven in Sg :p

    Thanks for the recipe!

    Reply

  2. Cy — September 5, 2010 @ 5:38 pm

    Good recipe and very delicious muffins!
    Easy to make and follow for a beginner baker like me ;)
    thanks

    Reply

  3. Kitty — October 26, 2010 @ 5:16 pm

    Hi! I am interested in making muffins. However, I have a question to ask. What is the difference between self-raising flour and plain flour? Are they actually the same? The reason being that I have self-raising flour at home but not the plain flour. As such, I am not sure as to whether is it necessary to get the plain flour as well. Thank you.

    Reply

    • wiffy replied: — October 26th, 2010 @ 11:54 pm

      They are not the same. I’ve personally not tried substituting self-raising with plain flour before. I usually use self-raising for cupcakes, and plain flour for muffins. having said that, according to wiki at http://en.wikipedia.org/wiki/Flour, self-raising flour is plain flour with added baking powder and salt (check out the link for the quantity), so you may be able to experiment using it and reduce the baking powder in the recipe. Hope this helps.

      Reply

  4. Nora — December 23, 2010 @ 10:33 pm

    I just baked this and this recipe is definitely a keeper!!!
    It’s moist and soft and delicious!!

    For this recipe, I substituted plain flour + baking powder with self-raising flour.. It works for me all the time… And instead of caster sugar, I used brown sugar..

    Superb muffins for my Christmas party in the office tomorrow!!

    Reply

    • wiffy replied: — December 24th, 2010 @ 10:54 am

      I saw the photo of the muffins at facebook and they are super gorgeous! you did a great job. Hope your colleagues will enjoy them too, happy holidays :)

      Reply

  5. xiuhui — January 11, 2011 @ 8:56 pm

    Hi. how do u measure 1/2 egg? Can i bake in toaster oven?

    Reply

    • wiffy replied: — January 12th, 2011 @ 11:46 am

      beat the eggs and use only 1/2. I don’t own a toaster oven, so I never tried baking the muffins in them before. Can your toaster oven set temperature to 200C? If yes, you can try it out.

      Reply

  6. Alisa — February 14, 2011 @ 5:55 am

    Hi wiffy! I have a question I was hoping you could give me your expertise on x3 It would really help me out, because I’m stumped. I’ve tried this recipe 4 times. Every time the muffins came out delicious and soft. The only thing is, I was only able to make muffins with those beautiful domes (like the ones in your pictures) ONCE out of the four times I’ve made it! I’m thinking it’s because I melted the butter instead of softening it and because I added more blueberries (170 grams instead of 150 grams) I make sure that I preheat the oven, add baking powder and fill the cups until they just full. What am I doing wrong? How do I get those beautiful domes?

    Reply

  7. Felicia — July 1, 2011 @ 1:40 pm

    Hi there

    Thanks so much for all your sharing. This muffin really looks beautiful and delicious. I would like to try it out this weekend. May I confirm that you did not use cake mixer to do the job? All you did was to stir them well?

    Thanks much!

    Felicia

    Reply

    • wiffy replied: — July 1st, 2011 @ 2:09 pm

      yep no mixer! in fact for this batter, don’t over mix them. stir until just blended (still lumpy). good luck! :)

      Reply

      • Felicia replied: — July 4th, 2011 @ 4:59 pm

        Hi Wiffy

        Thanks so much for your super fast respond on last Friday!

        I baked double portion of your recipe with 420g sugar instead of 450g. Yap, the muffins did not turn out sweet enough. However, my family warm up the muffins and ate them with butter for breakfast on Sunday morning. Super delicious!!!

        Thanks so much for sharing. You are great!

        Felicia

  8. Meng Fong — July 31, 2011 @ 8:47 pm

    These are greaaaat muffins!!!

    I made them last Friday leaving out the blueberries so I could make a few flavours. Choc Chip, Cheese and plain. I just put bits in after the rest of the ingredients were mixed. I’m making some more tonight…..we’ve decided to go with cheese as our favourite.

    Yours is one of my favourite cooking web-site and it’s pretty cool that you are also from Singapore!

    Reply

    • wiffy replied: — August 1st, 2011 @ 11:34 am

      that’s very creative of u. Thanks for your kind words and glad you like the muffins. Wonder what cheese you used? I’m thinking of making some with cream cheese :p

      Reply

  9. Polly — September 19, 2011 @ 2:20 pm

    What is the difference between baking soda and baking powder?
    I was wondering if I could use the former in this recipe ?

    Reply

  10. Claire @ Blueberry Muffins — September 25, 2011 @ 11:35 pm

    First off, your photos are amazing! I also love baking muffins, I’d say this is perfect with Mascarpone Whip on top! :)

    Reply

Trackbacks/Pingbacks