Description
These classic Blueberry Muffins are moist, fluffy, and bursting with fresh blueberries in every bite. Perfect for breakfast or a snack, this easy-to-follow recipe yields golden brown muffins with a tender crumb and optional sweet crunchy tops.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/3 cup vegetable oil (or melted butter)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
Additional Ingredients
- 1 cup fresh or frozen blueberries
- Optional: 1 tablespoon sugar (for topping)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Mix the Wet Ingredients: In a separate bowl, whisk together the vegetable oil, egg, vanilla extract, and milk until the mixture is smooth and well blended.
- Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. The batter should remain a bit lumpy to ensure tender muffins. Then, gently fold in the blueberries, taking care not to break them and turn the batter purple.
- Bake the Muffins: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. If you like, sprinkle a tablespoon of sugar on top of each muffin to add a subtle crunchy sweetness. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops turn golden brown.
- Cool and Serve: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely or enjoy warm. Serve as a delightful breakfast treat or midday snack.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from turning purple and watery.
- Be careful not to overmix the batter to maintain muffin tenderness.
- For a richer flavor, substitute vegetable oil with melted butter.
- You can add a teaspoon of lemon zest for a bright citrus hint.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: blueberry muffins, blueberry muffin recipe, easy blueberry muffins, homemade muffins, breakfast muffins
