These super fluffy Blueberry Muffins with Self Rising Flour are made without baking powder or baking soda. They’re quick to prepare, incredibly tender, and full of juicy blueberries—perfect for breakfast or a snack.
If you enjoy recipes made with self-rising flour, try my pancakes and banana muffins as well.
There’s something irresistible about a warm blueberry muffin straight from the oven. Using self-rising flour makes the recipe especially simple—no need to measure baking powder or salt. Just combine the ingredients, fold in the berries, and bake. The muffins rise beautifully and have a light, tender crumb every time.
We pick blueberries every summer, and I use the harvest for all sorts of treats: pancake syrup, coffee cake, banana-blueberry muffins, mini muffins, and these classic blueberry muffins. Baking a big batch for the week fills the house with a wonderful aroma and gives you quick grab-and-go breakfasts and snacks.
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Ingredients to Gather
- Self rising flour. Use store-bought or homemade self-rising flour. This recipe relies on its built-in leavening.
- Sugar for sweetness.
- Milk. Whole milk, 2%, or a non-dairy milk will work.
- Butter. Melted butter keeps the muffins soft and tender.
- Eggs to bind the batter.
- Blueberries. Fresh or frozen—no need to thaw frozen berries.
See the printable recipe card below for exact ingredient quantities.
How To Make Blueberry Muffins with Self Rising Flour
Step 1: Preheat the oven to 375°F (190°C). Line a muffin tin with liners and set aside.
Step 2: In a large bowl, whisk together the melted butter, sugar, eggs, milk, and vanilla until smooth.
Step 3: Add the self-rising flour and fold gently until just combined. A few small lumps are fine—overmixing will make the muffins dense.
Step 4: Fold in the blueberries carefully to avoid crushing them.
Step 5: Spoon batter into the prepared muffin tin, filling each cup about three-quarters full. An ice cream scoop helps portion evenly.
Step 6: Bake for 23–25 minutes, or until a toothpick comes out clean. If the tops brown too quickly, tent loosely with foil for the last few minutes.
Lynn’s Tip!
Add a tablespoon of lemon zest for brightness, or top with streusel before baking for extra texture.
Tips and Tricks
- Use self-rising flour. It contains leavening, so substitute only if you make a proper self-rising blend from all-purpose flour, baking powder, and salt.
- Let muffins cool briefly in the tin before transferring to a wire rack so they finish setting.
- Toss berries in a little flour before folding them into the batter to help them stay suspended instead of sinking.
- Don’t overmix. Fold until combined to keep the crumb light and tender.
Storage Info
Store leftover muffins in an airtight container at room temperature. Refrigeration can dry them out faster.
To freeze, place muffins in a freezer bag for up to three months. Reheat a frozen muffin in the microwave for 20–30 seconds to enjoy it warm.
Frequently Asked Questions
Yes—use them frozen without defrosting.
You can make a substitute by mixing 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Yes—use a gluten-free self-rising flour blend; texture may vary slightly.
Yes—substitute non-dairy milk, use oil instead of butter, and a plant-based egg replacer.
More Muffin Recipes
- Bakery-Style Strawberry Muffins (With Self Rising Flour)
- Chocolate Chip Muffins (with Self Rising Flour)
- Sourdough Strawberry Muffins
- Blueberry Muffins with Self Rising Flour
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More From Lynn’s Way Of Life
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- Discard Sourdough Cinnamon Rolls
- One Day Sourdough Bread
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- Sourdough Dressing
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- Best Meat Lasagna Recipe
- Banana Bread Recipe With Yogurt
- Baked Ziti No Meat
- Best Sourdough Bagel Recipe
- Sourdough Supplies
- What Goes Good With Meatballs
📖 Recipe
Blueberry Muffins with Self Rising Flour
Print
Pin
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Equipment
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Large Mixing Bowl
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Muffin Tin
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Muffin Liners
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Measuring Cups
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Measuring Spoons
Ingredients
- ½ cup Sugar
- ½ cup Melted Butter
- ¾ cup Whole Milk
- 2 Eggs
- 2 cups Self Rising FlourMUST be self rising flour
- 1 teaspoon Vanilla Extract
- 1 ½ cups Blueberries Fresh or Frozen
Instructions
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Preheat oven to 375°F. Line a muffin tin with paper liners.
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In a large bowl, whisk melted butter, sugar, eggs, milk, and vanilla until combined.
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Gently fold in the self-rising flour until just incorporated—do not overmix.
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Fold in the blueberries.
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Spoon batter into the muffin tin, filling each cup about ¾ full.
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Bake 20–25 minutes or until a toothpick comes out clean. Cool in the tin 5 minutes, then transfer to a wire rack.
Video
Notes
- This recipe requires self-rising flour for the best rise; all-purpose flour does not contain leavening.
- Add lemon zest or streusel for an extra flavor boost.
- Use fresh or frozen blueberries; toss them with a little flour to prevent sinking.
The provided nutrition information is an estimate. The accuracy is not guaranteed.