By Deluxe • Making Better Bakes™ Recipe Collection

Classic Blueberry Muffins

Light, fluffy and bursting with juicy blueberries, these homemade muffins feature a golden, domed top and a wonderfully tender crumb. Crafted using Making Better Bakes™ Egg White Powder and Full Cream Milk Powder, they're a delightful addition to your home baking collection.

Freshly baked homemade blueberry muffins

Light • Fluffy • Fruity

⏱ 15 mins Preparation

♨ 20–25 mins Cooking

★ Easy Difficulty

▦ 12 Servings

Deliciously Moist Blueberry Muffins

Looking for the ultimate bakery-style muffin? This easy recipe combines fresh blueberries, wholesome flour and rich dairy notes to create an irresistible breakfast or afternoon treat. Our Making Better Bakes™ ingredients provide convenient, consistent results for a wonderfully light crumb.

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Ingredients

Everything you need to get started

250g Plain Flour
2 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
150g Caster Sugar
12g Making Better Bakes™ Egg White Powder
15g Making Better Bakes™ Full Cream Milk Powder
200ml Warm Water (split for egg whites and milk powder)
115g Unsalted Butter (melted and cooled)
1 tsp Vanilla Extract
200g Fresh Blueberries (plus a few extra for topping)

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Instructions

Follow these simple steps

Prepare the oven
Preheat your oven to 200°C conventional (180°C fan). Line a 12-cup muffin tin with paper liners.
Reconstitute the egg whites & milk powder
Mix the Making Better Bakes™ Egg White Powder with 75ml warm water, whisk until fully dissolved, and leave to stand for 5 minutes. In a separate small jug, whisk the Full Cream Milk Powder into 125ml warm water until smooth to create your fresh whole milk.
Mix dry ingredients
In a large bowl, whisk together the plain flour, baking powder, bicarbonate of soda, and salt until well combined.
Combine wet ingredients
In a separate medium bowl, whisk the reconstituted egg whites, prepared liquid milk, caster sugar, cooled melted butter, and vanilla extract until smooth.
Mix the batter
Pour the wet ingredients into the dry ingredients. Gently fold together using a spatula until just combined, taking care not to overmix.
Fold in the blueberries
Gently toss the fresh blueberries with a spoonful of flour, then fold them carefully into the muffin batter.
Bake the muffins
Divide the batter evenly among the 12 muffin cups, filling them right to the top. Bake for 20–25 minutes until golden and a toothpick inserted into the centre comes out clean.
Cool and serve
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature!

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By Deluxe Baking Tip

For bakery-style high domed muffins, bake at a higher temperature (200°C) for the first 5 minutes before dropping to the target temperature, and fill your muffin cups all the way to the brim. Tossing the blueberries in a little flour beforehand also prevents them from sinking to the bottom.

BY DELUXE • MAKING BETTER BAKES™