Description
These Easy Blueberry Muffins are tender, beautifully domed, and filled with juicy blueberries in every bite. Using simple pantry staples and a no-stress method, this is the ultimate reliable muffin recipe you’ll come back to again and again.
Ingredients
Dry Ingredients
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1 ½ cups all-purpose flour
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¾ cup granulated sugar
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2 tsp baking powder
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½ tsp salt
Wet Ingredients
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⅓ cup vegetable oil (or melted butter)
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1 large egg, room temperature
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½ cup milk (any kind)
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1 ½ tsp vanilla extract
Blueberries
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1 cup fresh or frozen blueberries
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1 tsp flour (for tossing)
Optional Topping
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Coarse sugar (turbinado or sanding sugar)
Instructions
1. Preheat Oven
Preheat your oven to 375°F (190°C).
Line a muffin tin with 9–10 liners or grease well.
2. Mix the Dry Ingredients
In a large bowl, whisk together:
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Flour
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Sugar
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Baking powder
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Salt
Whisk well to evenly distribute the leavening.
3. Mix the Wet Ingredients
In a separate bowl, whisk together:
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Oil
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Egg
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Milk
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Vanilla
Whisk until smooth and fully combined.
4. Combine Wet + Dry
Pour the wet mixture into the dry ingredients.
Gently fold with a spatula just until combined.
Do not overmix — a few small lumps are perfect.
5. Add the Blueberries
Toss blueberries with 1 tsp flour.
Gently fold into the batter.
6. Fill the Muffin Cups
Divide the batter between your muffin cups, filling each about ¾ full.
Sprinkle tops with coarse sugar if using.
7. Bake
Bake for 18–22 minutes, or until:
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Tops are golden
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A toothpick comes out clean
8. Cool
Let muffins cool in the pan for 5 minutes, then transfer to a rack.
Notes
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Don’t overmix. This is the #1 key to tender muffins.
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Don’t thaw frozen blueberries. Fold them in frozen for the best results.
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Fresh baking powder = better rise.
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Use coarse sugar for a beautiful bakery-style top.