Easy Self-Rising Blueberry Muffins
These tender, tasty, fruit-filled muffins — made with self-rising flour — go together in a snap. If you have blueberries in the freezer and our self-rising flour on the shelf, this is a quick and easy option for warm treats on a busy day.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 3/4 cups (312g) King Arthur Unbleached Self-Rising Flour
- 3/4 cup (149g) granulated sugar
- 3/4 cup (170g) milk or buttermilk, or 2/3 cup (152g) liquid whey (drained from yogurt)
- 1/4 cup (50g) vegetable oil
- 2 large eggs
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 to 1 1/2 cups (142g to 213g) blueberries, fresh or frozen
- 1 tablespoon cinnamon sugar or coarse sparkling sugar, optional, for sprinkling on top
Instructions
- 1
Preheat oven to 400°F. Prepare the muffin pan by greasing the cups or lining them with papers, then spraying the papers with non-stick baking spray; this helps release the muffins from the papers.
- 2
Whisk together the flour and sugar.
- 3
In a separate bowl, whisk together the milk, oil, eggs, and vanilla. Add to the dry ingredients, stirring until the flour is moistened; it will be a bit lumpy.
- 4
Quickly and gently stir in the blueberries.
- 5
Fill the muffin cups 3/4 full; sprinkle muffins with sugar, if you like.
- 6
Bake the muffins for 20 to 25 minutes, or until they're golden brown and a cake tester or toothpick inserted into the center comes out clean.
- 7
Remove the muffins from the oven, and allow them to cool for 3 to 5 minutes in the pan. Remove them from the pan and serve warm or at room temperature. Wrap airtight and store at room temperature for several days; freeze for longer storage.