The easiest blueberry muffins ever - and no butter used!
Recipe type: Breakfast
Cuisine: Western
Prep time: 
Cook time: 
Total time: 
Serves: 12-14
The easiest and moistest blueberry muffins ever, made without butter!
  • 190g self-raising flour
  • 150g sugar (for the batter)
  • ½-1 teaspoons baking soda
  • 1-2 tablespoons sugar (for muffin tops)
  • ¼ teaspoon salt
  • 80ml oil (I used olive oil)
  • 1 egg
  • ⅓-1/2 cup milk
  • 1 teaspoon vanilla extract
  • 170g fresh blueberries
  1. Combine flour, sugar, baking soda and the salt in a large bowl with a whisk.
  2. Measure the amount of oil in a measuring cup that holds at least 250ml. Add the egg then fill the jug to the 250ml mark with milk (this should be ⅓ to a ½ cup of milk). Add vanilla extract and whisk until combined.
  3. Add the wet ingredients to the dry ingredients and combine with a spatula. Do not over mix or your muffins will be heavy and flat.
  4. Lastly, fold in the blueberries into the muffin batter.
  5. Using an ice-cream scoop, or any scoop you prefer, fill each muffin cup about ⅔-3/4 full.
  6. Preheat the oven to 200C.
  7. Meanwhile, sprinkle sugar on the muffin tops.
  8. Bake the muffins for 25minutes.
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