Easy Self-Rising Blueberry Muffins

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins

Recipe photo

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.

Easy Self-Rising Blueberry Muffins

star rating (18) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 04/30/2012

Ingredients

  • 2 3/4 cups King Arthur Unbleached Self-Rising Flour
  • 3/4 cup granulated sugar
  • 3/4 cup milk or buttermilk, or 2/3 cup liquid whey (drained from yogurt)
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 to 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon cinnamon-sugar or coarse white sparkling sugar, optional, for sprinkling on top

Tips from our bakers

  • Don't have self-rising flour? Try our recipe for Blueberry Muffins using all-purpose flour.

Directions

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.

Yield: 12 muffins.

Reviews

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  • star rating 02/11/2015
  • bambi356 from KAF Community
  • Quick, easy and oh so good! This recipe makes 12 large muffins with the sugar coating a nice finishing touch. Wonderful taste and texture. This recipe is a keeper!
  • star rating 02/01/2015
  • Georgie from Newman, Western Australia
  • Easy to follow and a beautiful result. I had to convert farenheit to fanbaked celcius and took a touch less time than recipe says. I used blackberries as that is what I had in freezer but will try with blueberries and maybe raspberries next time. I am not a huge muffin fan but these were yummy! and very filling - the kids are taking half to school each day. I reduced the sugar but they were still really sweet :)
  • star rating 01/23/2015
  • Sophie from Kent, England
  • This recipe is so easy to follow and the muffins are yummy. i took them in to work and everyone loved them! they are slightly more dense than other muffin recipes, but this is not a bad thing :)
  • star rating 12/22/2014
  • Cassie from Methuen, MA
  • Love this recipe! I wonder if it would work well with chocolate chips?
  • star rating 08/09/2014
  • Sarah from Nashville, TN
  • Too much flour! This is not the best recipe. Even though I added a bit more blueberries, it still came out disappointing. I've been a scratch baker for my family for 35 years, too, so I'm not a novice. This is the first time I've used self-rising flour, as my old go-to recipe was an old one from Betty Crocker. That produced small, old-fashioned, tasty and not too sweet blueberry muffins. I'll have to find that recipe again.
    Sorry to hear you didn't care for this recipe. The hotline is here if you want to talk it over. ~ MJ
  • star rating 07/15/2014
  • longhornmama from KAF Community
  • Fantastic muffins and ridiculously easy. High dome, great texture and not overly sweet. Great recipe for a busy weekday morning, these were in the oven in no time. Had never purchased self-rising flour, but tried the KAF self-rising flour a few days ago and, alas, KAF has sold me on another great product. Used about 1 1/4 cups frozen organic wild blueberries and whey from yogurt. Glad to see several recipes using whey as I have a lot from mozzarella and yogurt making. More recipes, please! Topped the muffins with Demerara sugar before baking. Looking forward to trying some variations with this recipe. Thanks!
  • star rating 07/13/2014
  • Raye from VA
  • Perfection♡
  • star rating 11/24/2013
  • joannehof12635 from KAF Community
  • Recently I made them with dried cranberries and fresh cranberries, increased the sugar to one cup and added about 1/2 - 1 cup sliced almonds and replace the vanilla with almond extract. Both were very good but the dried canberries produced a muffin that looked like it came out of a professional bakery. The fresh whole cranberries probably collapsed when the burst during baking and the muffins mostly had flat tops, some were more puffy. BTW, I also topped the muffins with a few sliced almonds and sprinkled sugar too. Delicious!!
  • star rating 07/31/2013
  • essiemyra from
  • These muffins were very quick to put together and they came out very nice. My husband and I felt they could have been a little sweeter, maybe next time I make them I will increase the sugar. Otherwise they made a nice muffin and held together well.
  • star rating 07/21/2013
  • Jane from Georgia
  • I picked blueberries yesterday so used some to make these muffins. I used 1/4 c of flax in lieu of 1/4 cup of SR flour and added 1/4 tsp baking powder to make up. They are delicious; my daughter ate 3 for breakfast!.
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