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Blueberry Muffins Recipe

Blueberry Muffins Recipe

Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries in every bite. These classic bakery-style muffins are perfect for breakfast, brunch, or an afternoon snack. Easy to make and wonderfully comforting, they fill your kitchen with the irresistible aroma of fresh baking.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 People
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • 1 large egg
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon flour for coating blueberries

Method
 

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a bowl, mix flour, sugar, salt, and baking powder.
  3. In another bowl, whisk together oil, egg, milk, and vanilla extract.
  4. Combine the wet ingredients with the dry ingredients and mix until just combined.
  5. Toss blueberries with 1 tablespoon flour and gently fold them into the batter.
  6. Fill muffin cups about ¾ full with batter.
  7. Bake for 18–20 minutes until golden and a toothpick inserted comes out clean.
  8. Let muffins cool slightly before serving.

Notes

Coating blueberries in flour helps prevent them from sinking.
Do not overmix the batter to keep muffins light and fluffy.
Frozen blueberries can be used without thawing.
Add a sprinkle of sugar on top before baking for a crunchy top.
Store in an airtight container at room temperature for up to 2 days.

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