Blueberry muffins are a staple of home baking and are one of the most popular and easy recipes to make. This American style muffin recipe is especially easy and only uses one bowl. These muffins are fluffy and moist, bursting with juicy blueberries and don't require any special equipment. Best of all, your ingredients can be found at Aldi UK.
Easy Blueberry Muffins
Like this recipe? Pin it to your Muffin pinboard!
Follow SavvyBites on Pinterest
These muffins are soft and fluffy with just the perfect amount of bounce. Not too sweet and just the perfect thing for breakfast, brunch or a snack. So, really, these muffins are perfect for any time at all. The ingredient list is only 7 items and all are available for a 1 stop shop at Aldi. You'll need:
Easy Blueberry Muffin Ingredients
- Self-raising flour
- Vegetable oil
- Caster sugar (granulated is just fine)
- Blueberries (fresh or frozen* See notes)
- Baking powder
Using vegetable oil in muffins
Vegetable oil is the perfect fat in muffins rather than butter as it makes the muffin moister and keeps it fresher longer. Like most muffins, these are best the day they're made, BUT these really are perfect if kept at room temperature for a few days.
If you really love the flavour of butter in your muffins, you can use ½ butter and ½ oil in this recipe, just melt the butter and leave it to cool for a few minutes before adding it to your milk and egg mixture.
Frozen Blueberries VS Fresh Blueberries
This recipe and these photos were made using fresh blueberries, but this recipe has been tested using frozen blueberries too. During the summer, fresh berries are perfect, but in the winter, frozen ones work absolutely beautifully. Just leave the blueberries frozen when adding to the muffin batter.
If the berries are defrosted first, you will end up with a soggy muffin mess, as the thawed berries won't hold their shape during baking.
Storing blueberry muffins
The best way to keep these muffins fresh and fluffy is to keep them at room temperature, in an airtight container for about 2 days. If you know it will take you longer than that to eat them (who are you?) then you can store them in the fridge or freezer.
To freeze these blueberry muffins, place them in a freezer zip back and lay them flat. You can also use an airtight container, but that does take up extra room. If you've got it, then use a container. To defrost the muffins, you can zap them in a microwave on medium heat for about 20 seconds. Or, you can place them at room temperature for a couple of hours. Or defrost them in the oven for about 10 minutes.
Switching the fruit in blueberry muffins
Okay. I get it. You may not always want blueberry muffins. Sometimes you'll want another seasonal fruit. Here are my top choices:
- Chocolate Chips
After the first day, these muffins are best served warm with a smear of butter. But really aren't all muffins best that way?!
SB Related Posts
Tools used to make easy Blueberry Muffins
These easy blueberry muffins recipe uses 1 bowl, only 7 ingredients and everything is available from Aldi UK. They only take 20 minutes to make too!
- 195g self raising flour
- 150g caster sugar
- 2 teaspoons baking powder
- 80ml vegetable oil* See Notes
- 1 large egg
- 120ml milk* See Notes
- 250g blueberries (Fresh or frozen*) See Notes
- Preheat the oven to 160C. Line or grease a 10 hole muffin tray.
- Whisk the flour, sugar and baking powder together in a medium mixing bowl. Set aside.
- In a measuring jug, pour in the milk and vegetable oil. Add in the egg and whisk well. Pour the egg mixture into the flour mixture and stir with a wooden spoon or spatula. Add in the blueberries and stir until just combined.
- Using an ice cream scoop or spoons, place the muffin mix into the muffin tin until each cup is just over ½ full. Bake in the preheated oven for about 15-18 minutes.
- Makes 10 large muffins.
- Olive oil can be used instead of vegetable oil. The measurement and cook time will be the same. The muffins will just have a faint olive oil flavour. It’s delicious and you should try it!
- For this recipe, any kind of milk works. Full fat, semi skimmed and goat's milk can all be interchanged without issue.
- If using frozen blueberries, DO NOT thaw them before baking. They will turn to mush during baking. Toss frozen blueberries into the batter and bake according to instructions.
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: Muffins, Blueberries, Baking, Brunch
THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!