Description
Classic Blueberry Muffins are warm, soft, and loaded with juicy fresh blueberries, delivering a perfect balance of sweet and tangy flavors with a tender crumb and golden crust. Ideal for breakfast, snacks, or quick desserts, this easy recipe uses simple pantry staples and comes together quickly for a moist, flavorful treat that can be customized with nuts, lemon zest, or mixed berries.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk (room temperature)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or lightly grease each cup. Measure and set out all ingredients.
2. In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
3. In a separate bowl, beat the egg, then whisk in the milk, oil, and vanilla extract until fully blended.
4. Create a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula just until combined. Do not overmix.
5. Carefully fold in the blueberries, preserving their shape.
6. Evenly divide the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 18-22 minutes or until golden and a toothpick comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Use fresh blueberries for better shape retention and texture.
Do not overmix the batter to avoid tough muffins; gently fold ingredients.
Ingredients like eggs and milk should be at room temperature for improved mixing and rise.
Check the muffins a few minutes before the timer to prevent overbaking.
Optionally sprinkle raw sugar on top before baking for a crunchy, sweet crust.
Coat blueberries with a little flour before folding to prevent them from sinking.
To make vegan, substitute egg with a flax egg and use plant-based milk and oil or vegan butter.
Fold in nuts like chopped walnuts or pecans for added texture and flavor if desired.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg