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:
- 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.
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!
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.
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