Description
Make classic blueberry muffins with a moist crumb and fresh berries. This recipe gives you perfect rise and a delicious treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk
- ¼ cup vegetable oil or melted unsalted butter
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk the egg, milk, oil (or melted butter), and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the blueberries.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a bakery-style muffin top, fill the muffin cups almost to the brim.
- If using frozen blueberries, do not thaw them before adding them to the batter to prevent the color from bleeding.
- Do not overmix the batter; overmixing leads to tough muffins.
- You can sprinkle a little extra sugar on top of each muffin before baking for a sparkling crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg