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Blueberry muffins — cartoon recipe illustration
Baking

Blueberry muffins

Serves 12 muffins Prep 10 min Cook 20 min Total 30 min

This blueberry muffins recipe is written for Aussie home kitchens — australian leaning, supermarket ingredients, and timings that match a real weeknight rather than a studio set. Plan on 30 min from starting prep to plating for 12 muffins. Prep is about 10 min; the active cook or oven time is closer to 20 min. Read the whole method once before you turn on the heat. The character of the dish comes from plain flour, baking powder and bicarb soda. Check quantities in grams where listed — volume is fine for many liquids, but baking and batter ratios behave better on scales. The Notes section below covers shopping order, heat, texture checks, make-ahead, and leftovers — the bits that usually decide whether Blueberry muffins turns out properly at home. Everything on this page is metric-first for Australia. If you are converting from cups on an old card, weigh flour, sugar, and butter whenever the ingredient line shows grams.

Ingredients

Method

  1. Heat oven to 200°C. Line a 12-hole muffin tin.
  2. Whisk dry ingredients. Whisk wet ingredients separately.
  3. Pour wet into dry; mix until just combined (~8 stirs). Fold through most blueberries.
  4. Divide between cases; top with remaining berries.
  5. Bake 5 minutes at 200°C, then 180°C for 13–15 minutes until a skewer comes out clean.

Tip: Don’t overmix. No buttermilk? 250 ml milk + 1 tsp vinegar, stand 5 minutes.

Notes

  • Method rhythm: step one is “Heat oven to 200°C. Line a 12-hole muffin tin.”. Do not skip resting, cooling, or draining steps if they appear later — they are usually there for texture. The finish is “Bake 5 minutes at 200°C, then 180°C for 13–15 minutes until a skewer comes out clean.”. Taste before you plate; salt at the end often needs a final pinch.
  • Serving ideas without fluff: cool on a rack, then slice or pack once firm. Keep accompaniments simple so the dish stays the hero — a green salad, steamed veg, rice, mash, or crusty bread depending on the style. Metric measures stay consistent across Scoops & Dishes, so once you trust the cups and scales here, the rest of the site cooks the same way.
  • Make-ahead and leftovers: one tray or tin as written — freeze extras in airtight bags. Store Blueberry muffins airtight once fully cool; most batches keep several days, or freeze flat and thaw in the tin. Label freezer bags with the dish name and date. Allergens sit in the ingredient list — always double-check if cooking for guests.
  • Putting it together for Blueberry muffins: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.