These easy blueberry muffins are big, fluffy and absolutely packed full of juicy blueberries!
I adore these muffins warmed up for a delicious breakfast or an afternoon snack.
These muffins are quick to whip up and don't need an electric mixer. Enjoy!
- ¾ cup milk
- 1 tablespoon white vinegar
- ¾ cup canola oil
- 1 tablespoon vanilla essence
- 2 eggs
- 1 cup caster sugar
- 2 cups plain flour / all-purpose flour
- ¼ cup cornflour / corn starch
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 1 ½ cups fresh or defrosted blueberries
Preheat the oven to 180°C / 340°F (fan-forced/convection) or 190°C / 375°F (standard). Line a 12-hole standard muffin tin with paper tulip-shaped muffin cases (see notes) and lightly grease the cases with cooking spray.
In a large bowl, whisk together the milk and vinegar. Allow to stand for 5 minutes until thick. Whisk in oil, vanilla, eggs and sugar until well combined.
Sift over plain flour, cornflour, baking powder, salt and cinnamon. Fold in gently until just combined (a few lumps are okay). Fold in blueberries.
Pour approximately ⅓ cup of batter into each paper case. Bake for 20-25 minutes or until a skewer inserted into the centre of one of the muffins comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- You can keep the cooked muffins un-refrigerated in an airtight container for up to 4 days. After a couple of days, microwave for 20 seconds before serving to keep fresh.
- To freeze the cooked muffins, bag together in a zip-loc or freezer bag. Keep frozen for up to 6 months. Leave at room temperature for 6 hours or overnight then eat at normal. You can microwave a frozen muffin for 50 seconds to defrost instantly.
Substitutions & Tips
- Muffin liners: I use Tulip shaped muffin liners which can hold quite a lot of batter. If you're using regular muffin liners, you may end up with big overflowing muffin tops. You can put less batter in each cup and make an extra 4-6 muffins instead if you want them to be smaller.
- Vinegar: you can use any type of vinegar or even lemon juice.
- Oil: you can use any type of flavourless vegetable or cooking oil. I don't recommend using olive oil as it will change the flavour of the muffins.
- Cornflour / corn starch: this helps to make the muffins fluffier by replicating cake flour. You can substitute ¼ cup of cornflour with 2 tablespoon of plain flour.
- Blueberries: feel free to use your favourite berries such as raspberries or chopped strawberries.
Nutrition Information:Serving Size: 1 Muffin
Amount Per Serving: Calories: 308Total Fat: 15.4gSaturated Fat: 1.5gTrans Fat: 0gUnsaturated Fat: 0.1gCholesterol: 30.8mgSodium: 136.4mgCarbohydrates: 39.2gFiber: 1.1gSugar: 19.3gProtein: 3.8g