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Deliciously baked blueberry muffins with golden tops

Blueberry Muffins

These blueberry muffins are a classic treat, perfect for breakfast or a snack. They are easy to make and bursting with fresh blueberry flavor.
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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
Blueberries
  • 1 cup fresh blueberries or frozen, not thawed
  • 1 tablespoon all-purpose flour for tossing
Topping (optional)
  • 1 tablespoon granulated sugar
  • 0.25 teaspoon cinnamon

Equipment

  • Oven
  • 12-cup muffin pan
  • Paper liners (optional)
  • Large bowl
  • Medium bowl

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
Combine and Bake
  1. Pour the wet ingredients into the dry ingredients and mix until just combined; be careful not to overmix, as lumps are fine.
  2. In a small bowl, gently toss the blueberries with 1 tablespoon of flour to prevent them from sinking.
  3. Fold the floured blueberries into the batter, then divide the batter evenly among the prepared muffin cups.
  4. If desired, mix the topping ingredients and sprinkle over the batter in each muffin cup.
  5. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  6. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, consider adding a pinch of nutmeg or lemon zest to the dry ingredients. Do not overmix the batter, as this can lead to tough muffins. Frozen blueberries can be used directly without thawing, but may require an extra minute or two of baking time.