Blueberry Muffins
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.
Prep Time40 minutes mins
Cook Time30 minutes mins
Decorating Time30 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Dessert
Cuisine: Muffins
Keyword: Blueberry, Blueberry Muffin, Cream Cheese, Cream Cheese Frosting
Servings: 12 Servings
Author: Sarah Mark
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
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.
- These muffins will last for 3+ days in the fridge.