These blueberry muffins are a classic bake. Packed full of fresh blueberries and topped with a cream cheese frosting. They are the perfect quick breakfast or afternoon treat.
Okay, we all know how much I love a muffin, I have posted so many different recipes on my blog from my Millionaire Muffins, Malteser Muffins and Biscoff Muffins. But I thought it was time to post my version of a classic…the Blueberry Muffin.
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Muffin Cases
As with all my muffin recipes I use these tulip muffin cases. They are just so pretty and the perfect size for muffins. You can use cupcake cases too, but you might find that you end up with more than 12 muffins.
They are quite flimsy however and I have accidentally squashed my fair share of them. When you bake them, you do need to use a muffin tray to ensure they keep their shape.
Blueberry Muffin Recipe
The beauty of baking muffins is when you have the base of a recipe that works for you, you can transform it into any flavour you fancy.
In all muffin recipes, I use oil instead of butter. You need to use a flavourless oil, like sunflower oil or vegetable oil. It works perfectly in these muffins and makes the muffins lovely and moist.
Related Recipes
Strawberry and White Chocolate Muffins
For the blueberries, I used fresh blueberries and folded them through the mixture. I wouldn’t recommend using frozen blueberries as they have extra moisture. You will find that the muffins may end up slightly soggy.
Muffin batter is quite quick and easy to make. I always start by mixing the dry ingredients and the wet ingredients separately. This just ensures that everything is mixed and evenly distributed perfectly, and you don’t end up with any clumps of flour or sugar.
The Difference Between Cupcakes and Muffins
There are a few key differences between cupcakes and muffins. The first is that cupcakes are made using equal amounts of flour, sugar and butter. Whereas with muffins the amount differs.
Another difference is that muffins typically use oil and milk compared with cupcakes that just use butter. Oil is a type of fat, just like butter is, and they can be used interchangeably however, using oil in muffins makes them so much softer and moister compared with cupcakes.
Cream Cheese Frosting
Okay, so we all know I love muffins and we all know that I love decorating with a little swirl of buttercream.
This time I went with cream cheese frosting. Cream cheese frosting is made similarly to buttercream. I always start by beating together the icing sugar and unsalted butter. In this recipe, you MUST use unsalted butter.
Cream Cheese frosting can be a lot softer than buttercream, and you don’t want to make it even softer by using a baking spread. The unsalted butter helps the frosting keep its shape when you pipe it onto the muffins.
Once you have beaten together the unsalted butter and icing sugar add in the cream cheese. It will look like it has split, to begin with, and honestly, at this point, it doesn’t look the most appetising but keep with it. Continue to beat the mixture and it will start to come together.
When the cream cheese frosting has come together it will be smooth and super creamy. Perfect for piping onto the top of your muffins.
Decorating the Muffins
You can only decorate the muffins once they have completely cooled. Piping the frosting onto the top of the muffins will just cause it to melt and run off the muffins.
I piped the cream cheese frosting onto the top of the muffins using a 1M Piping Tip. I also use these piping bags; they are quite large and perfect for holding all the frosting.
To decorate the muffins, I decided to add a fresh blueberry on top. Super simple and the perfect decoration for these muffins.
Alternatives
If you prefer you can use buttercream to decorate the muffins, just mix 200g of icing sugar with 100g of unsalted butter until it is smooth and creamy.
You don’t need to use any type of frosting on the top of the muffins it is completely optional.
Another alternative, is using a different type of fruit in these muffins, why not replace the blueberries with raspberries or blackberries?
Equipment
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Blueberry Muffins
Ingredients
For the Blueberry Muffins
- 150 ml Vegetable Oil
- 175 ml Whole Milk
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 250 g Self-Raising Flour
- 175 g Caster Sugar
- 125 g Fresh Blueberries
For the Cream Cheese Frosting
- 100 g Unsalted Butter
- 100 g Icing Sugar
- 200 g Full-Fat Cream Cheese
Instructions
To Make the Blueberry Muffins
- Preheat the oven to 180C/160C Fan. Line a muffin tray with your muffin liners and leave them to one side.
- Add the oil, whole milk, eggs and vanilla to a large bowl or jug and whisk until they are all combined. Leave to one side.
- In a separate bowl add the flour and sugar until fully combined.
- Add the wet ingredients to the dry ingredients and whisk until the mixture is smooth and combined.
- Fold through the blueberries until they are evenly distributed.
- Split the mixture equally between your muffin liners.
- Bake in the oven for 25-30 minutes. Once they have baked leave them to cool in the muffin tray for 15-20 minutes before moving them to a wire rack to cool fully.
To Make the Cream Cheese Frosting
- Add the butter and sugar to a large bowl and beat until it becomes thick and creamy.
- Add in the cream cheese and beat again. It will look like the mixture has curdled and split but keep beating and it will come together.
To Decorate
- Add the cream cheese frosting to your piping bag and pipe it onto the top of your cooled muffins. Finish by adding a fresh blueberry on top.
Notes
- These muffins will last for 3+ days in the fridge.
Blueberry muffins are my absolute favourite! I am going to try these even if I’m the only one in the house who eats them!
Thank you for sharing!
These look amazing! I need to be cutting down on sweet treats like this, but I do love a blueberry muffin. And at least I can say I got some fruit by eating them!
Thanks for sharing!
I adore blueberry muffins but rarely get to eat them (I’ve got to be really careful with sugar). I would love to make some myself as I think homemade is always a special treat. Thanks for this recipe; they look incredible!
They are looking very tasty. Thanks for sharing this fantastic recipe 😊