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

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup granulated sugar
1/2 teaspoon salt

Wet Ingredients

1 large egg
1/2 cup milk (room temperature)
1/4 cup vegetable oil
1 teaspoon vanilla extract

Fruit

1 cup fresh blueberries

Instructions

Prepare Your Ingredients: 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 for easy mixing.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly combined for a consistent rise and sweetness.
Combine Wet Ingredients: In a separate bowl, beat the egg, then whisk in the milk, vegetable oil, and vanilla extract until fully blended, adding richness and moisture to the batter.
Incorporate Wet and Dry Mixtures: Create a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula just until combined. The batter should remain slightly lumpy to ensure tender muffins; avoid overmixing.
Fold in Blueberries: Carefully fold in the fresh blueberries, taking care not to break them, to preserve bursts of juicy flavor throughout the muffins.
Fill Muffin Cups and Bake: Evenly divide the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 18-22 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Cool and Enjoy: 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 for best flavor and texture.

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

Keywords: blueberry muffins, classic muffins, breakfast muffins, easy blueberry recipe, moist muffins, homemade muffins, quick baking