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Blueberry Muffins

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!


  • 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.
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98 comments on “Blueberry Muffins”

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

  2. 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!!! :-/

  3. Hi,

    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

  4. 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?

    • 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.

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

  6. 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.

    • 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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