• Too-easy blueberry muffins (Donna Hay: Fast, Fresh, Simple)Source: Donna Hay: Fast, Fresh, Simple

The base recipe for these easy muffins is so versatile - If you've got bananas in your fruit bowl you can add a cup of chopped banana, or add some chopped, fresh mango if it's summer and sprinkle them with coconut. The possibilities are endless. 






Skill level

Average: 3 (602 votes)


  • 2½ cups (375 g) self-raising (self-rising) flour, sifted
  • 1 tsp baking powder
  • 1 cup (220 g) caster (superfine) sugar
  • ½ cup (125 ml) vegetable oil
  • 1 egg
  • ½ cup (125 ml) milk
  • 1 tsp vanilla extract
  • 300 g fresh or frozen blueberries
  • granulated sugar, for sprinkling

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat oven to 180°C (350°F).

2. Place the flour, baking powder and sugar in a bowl. Place the oil, egg, milk and vanilla in a separate bowl and whisk to combine. Pour the liquid ingredients into the dry ingredients and mix until just combined. Add the blueberries and mix to combine.

3. Spoon mixture into a 12-hole ½-cup capacity (125 ml) muffin tin lined with paper patty cases. Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer. Remove from tin and cool on a wire rack.