Description
Bake the most delicious blueberry muffins with this easy-to-follow recipe. Soft, moist, and bursting with fresh blueberries, these muffins are perfect for breakfast, dessert, or a quick snack.
Ingredients
Scale
- 1 ½ cups (195g) all-purpose flour, spooned and leveled
- 3/4 cup (150g) granulated sugar, plus 1 tablespoon for muffin tops
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/3 cup (80ml) vegetable oil, safflower oil, or avocado oil
- 1 large egg
- 1/3 cup (80ml) milk or non-dairy milk
- 1 ½ teaspoons vanilla extract
- 6 to 8 ounces fresh or frozen blueberries (about 1 cup)
Instructions
- Preheat Oven: Preheat oven to 400°F (204°C). Line muffin tin with paper liners or grease well.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Prepare Wet Ingredients: In a separate bowl, whisk together oil, egg, milk, and vanilla extract.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Add Blueberries: Gently fold in the blueberries, being careful not to crush them.
- Fill Muffin Cups: Divide the batter evenly into the muffin cups, filling them to about 3/4 full. Sprinkle sugar on top of each.
- Bake: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Toss blueberries in 1 tablespoon of flour to prevent them from sinking.
- For mini muffins, bake for 9-11 minutes.
- Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~200-250
- Sugar: ~15g
- Sodium: ~150mg
- Fat: ~10g
- Saturated Fat: ~1-2g
- Unsaturated Fat: ~8g
- Carbohydrates: ~30g
- Fiber: 1g
- Protein: ~3-4g
- Cholesterol: 20mg