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Easy Self-Rising Blueberry Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Easy Self-Rising Blueberry Muffins Recipe

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.

At a glance

12 muffins


Choose your measure:


  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.
  8. Yield: 12 muffins.