Muffin madness: blueberry muffin recipe with self-raising flour for fluffy perfection

Indulge in the sweet and succulent flavors of our delectable blueberry muffin recipe, crafted with the convenience of self-raising flour. This culinary masterpiece offers an effortless baking experience, promising tender, fluffy muffins bursting with juicy blueberries in every bite.

Ingredients

For the Muffins:

• 2 cups self-raising flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 1/2 cup melted butter
• 1 cup fresh or frozen blueberries

For the Crumble Topping (Optional):

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 cup cold butter, cut into small cubes
• 1/4 cup chopped pecans or walnuts

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners.
2. Whisk Dry Ingredients: In a large bowl, whisk together the self-raising flour, granulated sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In a separate bowl, whisk together the egg, milk, and melted butter.
4. Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in Blueberries: Gently fold in the blueberries.
6. Prepare Crumble Topping (Optional): If desired, prepare the crumble topping by combining the all-purpose flour, granulated sugar, brown sugar, butter, and nuts in a small bowl. Use a fork or your fingers to work the ingredients together until they resemble coarse crumbs.
7. Fill Muffin Cups: Divide the muffin batter evenly among the prepared muffin cups. Sprinkle the crumble topping over each muffin, if using.
8. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve: Remove the muffins from the oven and let cool for a few minutes before serving.

Tips for Perfect Blueberry Muffins

• Use Fresh or Frozen Blueberries: Both fresh and frozen blueberries work well in this recipe. If using frozen blueberries, do not thaw them before adding them to the batter.
• Do Not Overmix: Overmixing the batter will result in tough muffins. Stir the ingredients until just combined.
• Let the Batter Rest: Allow the batter to rest for a few minutes before baking. This will allow the gluten to relax, resulting in more tender muffins.
• Bake Until Golden Brown: The muffins are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean.

Blueberry Muffin Variations

• Chocolate Chip Blueberry Muffins: Add 1/2 cup chocolate chips to the batter.
• Lemon Blueberry Muffins: Add 1 tablespoon of lemon zest and 1/4 cup of lemon juice to the batter.
• Crumble-Topped Blueberry Muffins: Sprinkle the prepared crumble topping over the muffins before baking.
• Sour Cream Blueberry Muffins: Add 1/2 cup of sour cream to the batter.

Healthier Blueberry Muffins

• Use Whole Wheat Flour: Replace half of the self-raising flour with whole wheat flour for added fiber.
• Reduce Sugar: Reduce the amount of granulated sugar to 3/4 cup.
• Add Greek Yogurt: Add 1/2 cup of plain Greek yogurt to the batter for protein and moisture.
• Use Almond Milk: Replace the milk with almond milk for a dairy-free option.

Summary: A Sweet Ending

Treat yourself and your loved ones to the irresistible flavors of these delectable blueberry muffins, crafted with the ease of self-raising flour. Whether you enjoy them plain, with a crumble topping, or with your favorite variations, these muffins will surely become a staple in your baking repertoire.

What You Need to Know

1. Can I use all-purpose flour instead of self-raising flour?
Yes, you can use all-purpose flour. However, you will need to add 1 teaspoon of baking powder and 1/2 teaspoon of baking soda to the dry ingredients.
2. How can I make these muffins gluten-free?
Use a gluten-free flour blend instead of self-raising flour. Ensure that all other ingredients are also gluten-free.
3. Can I freeze these muffins?
Yes, you can freeze these muffins for up to 3 months. Wrap them individually in plastic wrap and place them in a freezer-safe container. Thaw at room temperature before serving.
4. How do I store these muffins?
Store these muffins in an airtight container at room temperature for up to 3 days.
5. What can I do if my muffins are too dense?
Overmixing the batter can result in dense muffins. Be sure to stir the ingredients until just combined.