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Deliciously baked blueberry muffins with golden tops

Proven way to grow 5 Blueberry Muffins at home

A delightful and easy-to-make recipe for classic blueberry muffins, perfect for a quick breakfast or snack. These muffins are moist, flavorful, and packed with juicy blueberries.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 muffins
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cup milk
  • 0.25 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup fresh blueberries

Equipment

  • Muffin tin
  • Paper liners (optional)
  • Large bowl
  • Medium bowl
  • Whisk
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it well.
Mixing
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate medium bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix, as lumps are okay.
Adding Blueberries and Baking
  1. Gently fold in the fresh blueberries.
  2. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  3. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cooling
  1. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, do not overmix the batter; a few lumps are desirable for tender muffins. You can use frozen blueberries, but do not thaw them beforehand. If using frozen blueberries, toss them with a tablespoon of flour before adding to the batter to prevent them from sinking.