Breads & Baked Goods, Desserts

Blueberry Muffins

  • Prep 10 mins
  • Cook Time 30 mins
  • Total 40 mins
  • Easy
  • Serves 12

TIP: An ice cream scoop is the perfect tool to add batter into muffin tin.


  • Contains Eggs
  • Contains milk
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Eggs, milk, Milk/Dairy

Cooking mode

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  • 125g salted butter, softened
  • 200g caster sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 250g self-raising flour, divided
  • 100ml whole milk
  • 200g blueberries
  • 3 teaspoons granulated sugar
  • Step 1

    Preheat oven to 190°C/Fan 175°C. Grease Ninja Foodi Zerostick 12 Cup Muffin Tin.

  • Step 2

    In a large bowl, add butter, sugar and vanilla extract and beat together until light and fluffy.

  • Step 3

    Add one egg and 1 tablespoon flour and beat until combined. Repeat with the remaining egg and 1 tablespoon flour, scraping down the sides of the bowl if necessary.

  • Step 4

    Fold in the remaining flour alternately with the milk until well combined. Then fold in the blueberries.

  • Step 5

    Spoon the batter into the greased muffin tin. The tin should be nearly filled with batter. Sprinkle ¼ teaspoon granulated sugar over the top of each muffin.

  • Step 6

    Transfer tin to the oven and bake for 25 to 30 minutes, or until golden brown and when a cocktail stick is inserted into centre of a muffin and comes out clean.

  • Step 7

    Allow muffins to cool in muffin tin for 5 minutes. Then using a non-stick palette knife, ease around the edges of muffins to help to remove from tin. Transfer muffins to a wire rack to completely cool.

  • Step 8

    Serve warm or cold.