These super fluffy Blueberry Muffins with Self Rising Flour are made without any baking powder and baking soda! They are so easy to make and so delicious!
I think you'll love my pancakes with self rising flour and banana muffins with self rising flour too!
Who doesn’t love a warm blueberry muffin fresh out of the oven? They’re sweet, fluffy, and bursting with juicy blueberries in every bite! But these muffins are even better because we are getting some help from self rising flour! There's no need to measure out baking powder or salt, just mix, bake, and enjoy. The muffins come out perfectly fluffy every time, with just the right amount of rise.
Every Summer we go blueberry picking and I always have a ton of blueberries in my refrigerator. I make blueberry pancake syrup, Bisquick blueberry coffee cake, banana blueberry muffins, mini blueberry muffins, and these blueberry muffins. They make the whole house smell so good and we grab them throughout the day for breakfast or snacks. Make a big batch on the weekends and you'll be enjoying them all week long!
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Ingredients to Gather
- Self rising flour. You can make your own homemade self rising flour or buy it in the baking aisle of your grocery store.
- Sugar. For a little sweetness.
- Milk. Whole milk, 2% milk, or your favorite non-dairy milk will work in this recipe.
- Butter. Melted butter adds a soft, fluffy texture to the muffins.
- Eggs. To hold the batter together.
- Blueberries. Fresh or frozen blueberries will work in this recipe. No need to defrost frozen blueberries.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make Blueberry Muffins with Self Rising Flour
Step 1: Preheat your oven to 375 degrees F. Line a muffin tin with muffin liners. Set that aside.
Step 2: In a large mixing bowl, whisk together the melted butter, sugar, eggs, milk, and vanilla extract until well combined.
Step 3: Add in the self rising flour. Carefully fold in the flour until it is just combined. Do not overmix. It's ok if there are a few lumps left in the batter.
Step 4: Fold in the blueberries being careful not to overmix the batter and break the blueberries.
Step 5: Spoon the batter into your prepared muffin tin, filling each cup about ¾ of the way full. This will give your muffins room to rise without overflowing. An ice cream scoop is a great tool to help make sure the muffin tins don't overflow.
Step 6: Bake for 23-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. If your muffins are browning too quickly, you can cover them loosely with aluminum foil for the last 5 minutes of baking.
Lynn's Tip!
Add a tablespoon of lemon zest for a zesty twist or you can sprinkle some streusel topping like in my cinnamon banana bread on top of the muffins before you bake them.
Tips and Tricks
- You MUST use self rising flour in this recipe. If you are confused about self rising flour vs all purpose flour, you'll need self rising flour because it has leavening agents in it already. The all purpose flour does not have baking powder or baking soda to help make the muffins fluffy.
- Allow the muffins to cool on a wire cooling rack for a few minutes before digging into them. This will allow them to finish cooking completely.
- Toss your blueberries in a bit of flour before folding them into the batter. This helps keep them evenly distributed throughout the muffin.
- Be very careful not to overmix the batter. Once you add the flour, mix just until everything is combined. Overmixing can lead to dense, tough muffins.
Storage Info
Store any leftover muffins in an airtight container on the counter. You don't want to refrigerate these muffins as they will go stale quickly.
You can even freeze these muffins for later. Pop them into a gallon sized Ziploc bag and freeze them for up to 3 months. When you're ready to enjoy one, just microwave it for 20-30 seconds, and it’ll taste like it’s fresh out of the oven!
Frequently Asked Questions
Definitely! Frozen blueberries are perfect to use in muffins and you do not have to defrost them.
Sure! You can make your own self-rising flour by mixing 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Then use that in this recipe.
Yes, you can! Substitute the self-rising flour with a gluten-free self-rising flour blend. The texture might be slightly different, but they’ll still be delicious.
Sure! Simply use your favorite non-dairy milk, avocado oil instead of butter, and an egg substitute.
More Muffin Recipes
More From Lynn's Way Of Life
📖 Recipe
Blueberry Muffins with Self Rising Flour
Ingredients
- ½ cup Sugar
- ½ cup Melted Butter
- ¾ cup Whole Milk
- 2 Eggs
- 2 cups Self Rising Flour MUST be self rising flour
- 1 teaspoon Vanilla Extract
- 1 ½ cups Blueberries Fresh or Frozen
Instructions
- Preheat your oven to 375°F. Line a muffin tin with paper liners. Set that aside.
- In a large bowl, whisk together the melted butter, sugar, eggs, milk, and vanilla extract until fully combined.
- Gently fold in the self-rising flour using a spatula. Mix just until the flour is incorporated. Overmixing will make the muffins tough and not soft and fluffy.
- Fold in the blueberries.
- Spoon the batter into your prepared muffin tin, filling each cup about ¾ of the way full.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let your muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- This recipe must be made with self rising flour. All purpose flour does not have any leavening agents in it so they won't help the muffins rise.
- Add a tablespoon of lemon zest or a streusel topping for a delicious twist on these muffins.
- Fresh or frozen blueberries can be used. Add a little bit of flour to the blueberries so they do not sink to the bottom of the batter.
Diana says
Perfect recipe! Delicious and very easy to follow. My family (myself included) loves these! Thank you!!