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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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Ingredients Equipment Method

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

Equipment

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

Method
 

  1. Preheat and Prepare the Muffin Tin
  2. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with muffin liners or grease with non-stick spray.
  3. Combine Dry Ingredients
  4. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  5. Mix Wet Ingredients
  6. In a separate bowl, whisk together the oil (or melted butter), egg, vanilla extract, and milk until smooth.
  7. Combine the Batter
  8. 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.
  9. Fold in the Blueberries
  10. Gently fold in the blueberries with a spatula, distributing them evenly throughout the batter.
  11. Fill Muffin Cups and Add Topping
  12. 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.
  13. Bake
  14. 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.