Blueberry Muffins with Self Rising Flour

4.50 from 2 votes

Blueberry Muffins with Self Rising Flour

These blueberry muffins with self-rising flour are not only incredibly easy to whip up, but they also deliver that perfect rise without needing any extra baking powder or baking soda. Whether you’re baking for breakfast, a snack, or a sweet treat, these muffins are full of juicy blueberries and are sure to become a new favorite in your kitchen!

Prep Time5

Cook Time23

Total Time28

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 203kcal

Author: Lynn Polito

Equipment

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.

Video

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.

Nutrition