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“Scrumptious little muffins that are perfect for brunches, tea parties or early-morning meetings. The recipe was shared by a teacher at my children's elementary school years ago, and I've never found one easier or better. We much prefer the "mini" size. The yield is an estimate.”

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. Combine self-rising flour and sugar in large mixing bowl; stir well to mix.
  3. Make a 'well' in the center of the flour mixture; set aside.
  4. In a second mixing bowl, combine lightly-beaten eggs, oil, milk and vanilla; stir well.
  5. Pour wet ingredients all at once into the dry ingredients; stir just until dry ingredients are thoroughly moistened. (Overmixing will make the muffins tough.).
  6. Add blueberries; stir for one minute.
  7. Grease muffin tin with cooking spray or butter/margarine; fill each hole of the tin halfway with batter.
  8. Bake until muffins pull away from sides of tin slightly. (If using a mini-muffin tin, cook time should be 18-20 minutes. For a full-sized tin, increase baking time to approximately 25 minutes.).

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