Blueberry Muffins Recipe

Blueberry muffins are a timeless favorite, and this recipe yields soft, moist muffins bursting with blueberries in every bite. Whether you’re baking for breakfast, a snack, or a brunch gathering, these blueberry muffins are simple to make and deliciously satisfying. With a touch of vanilla and a golden-brown top, they’re sure to be a crowd-pleaser!

Equipment:

• Muffin tin
• Muffin liners or non-stick spray
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons

Ingredients:

• 1½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup vegetable oil or melted butter
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• ⅓ cup milk (or milk alternative)
• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
• Optional: coarse sugar for sprinkling on top

Instructions:

1. Preheat and Prepare the Muffin Tin
   Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with muffin liners or grease with non-stick spray.
2. Combine Dry Ingredients
   In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Mix Wet Ingredients
   In a separate bowl, whisk together the oil (or melted butter), egg, vanilla extract, and milk until smooth.
4. Combine the Batter
   Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the muffins dense.
5. Fold in the Blueberries
   Gently fold in the blueberries with a spatula, distributing them evenly throughout the batter.
6. Fill Muffin Cups and Add Topping
   Divide the batter evenly among the muffin cups, filling each about ¾ full. If desired, sprinkle the tops with a pinch of coarse sugar for a crunchy top.
7. Bake
   Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Presentation Ideas:

• Serve warm with a pat of butter or drizzle of honey.
• Place muffins in a basket lined with a napkin for a beautiful brunch presentation.
• Dust with powdered sugar for an elegant touch.

Tips:

• Toss blueberries in a tablespoon of flour before adding to the batter to prevent them from sinking.
• If you prefer extra-moist muffins, use yogurt or sour cream in place of some or all of the milk.
• Don’t overfill the muffin cups, as the batter needs room to rise.
• Store leftover muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

These blueberry muffins are perfectly soft, sweet, and loaded with fresh blueberries. They’re a simple yet delightful treat for any time of day. With easy preparation and a few essential ingredients, you’ll be baking up a batch of these delicious muffins in no time! Enjoy the fresh, fruity flavor and soft, fluffy texture that make these blueberry muffins a favorite.

Blueberry Muffins Recipe

These classic blueberry muffins are moist, fluffy, and packed with juicy blueberries. With a tender crumb and a hint of vanilla, they’re the perfect treat for breakfast or snack time!

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Equipment

• Muffin tin
• Muffin liners or non-stick spray
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons

Ingredients

  

• 1½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup vegetable oil or melted butter
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• ⅓ cup milk or milk alternative
• 1 cup fresh or frozen blueberries if using frozen, do not thaw
• Optional: coarse sugar for sprinkling on top

Instructions

 

• Preheat and Prepare the Muffin Tin
• Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with muffin liners or grease with non-stick spray.
• Combine Dry Ingredients
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• Mix Wet Ingredients
• In a separate bowl, whisk together the oil (or melted butter), egg, vanilla extract, and milk until smooth.
• Combine the Batter
• Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the muffins dense.
• Fold in the Blueberries
• Gently fold in the blueberries with a spatula, distributing them evenly throughout the batter.
• Fill Muffin Cups and Add Topping
• Divide the batter evenly among the muffin cups, filling each about ¾ full. If desired, sprinkle the tops with a pinch of coarse sugar for a crunchy top.
• Bake
• Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.