Blueberry Muffins
There’s just something about a warm blueberry muffin fresh out of the oven that feels like a hug for your taste buds. This recipe gives you tender, bakery-style muffins loaded with juicy berries—no fancy ingredients, just good old-fashioned comfort.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil or melted butter for extra richness
- 1 large egg
- ⅓ –½ cup milk enough to bring the batter together
- 1 ½ teaspoons vanilla extract
- 1 cup fresh or frozen blueberries if frozen, don’t thaw
- Optional: 2 tablespoons coarse sugar for sprinkling on top
Instructions
- Preheat Oven: Set oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, salt, and baking powder.
- Mix Wet Ingredients: In a measuring cup, whisk oil (or melted butter), egg, vanilla, and enough milk to make 1 cup total liquid.
- Combine: Pour wet ingredients into the dry and stir gently until just combined (batter will be lumpy—don’t overmix).
- Add Blueberries: Fold in blueberries carefully so they don’t burst too much.
- Fill Muffin Cups: Divide batter evenly among the 12 cups, filling about ¾ full. Sprinkle tops with coarse sugar if using.
- Bake: Bake 18–22 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool & Enjoy: Let muffins cool a few minutes before removing from the tin. Best eaten warm with a pat of butter.
Notes
Tips & Variations
Toss blueberries with 1 teaspoon flour before folding in—this keeps them from sinking.
Add lemon zest to the batter for a fresh citrus twist.
Swap half the flour for whole wheat for a heartier muffin.
Freeze baked muffins in a zip bag up to 2 months. Reheat in the microwave for 20–30 seconds.