Blueberry Muffin

Blueberry Muffin

Blueberry Muffin



35g cake flour

15g unsalted butter

10g granulated sugar



2 eggs

60g sugar

60g vegetable oil

70g milk

150g cake flour

6g baking powder

125g fresh blueberries

1 tsp vanilla extract


Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.



  1. Streusel: In a clean bowl, mix well cake flour, sugar and butter. Set aside.
  2. In a clean bowl, mix well eggs, sugar, vegetable oil and milk. Sift in cake flour, baking powder, add in vanilla extract and mix well.
  3. Lightly coat the fresh blueberries with flour and mix them with the batter.
  4. Preheat the oven to 356(180). Line the muffin tin. Grease the surface with butter or oil.
  5. Fill the muffin liners with batter. Cover them with the streusel mixture. Send into the oven and let bake for 25 minutes.
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