Here’s a simple, foolproof recipe for freshly baked blueberry muffins 🫐 — soft, moist, and bursting with berries!
🧁 Ingredients (makes 12 muffins)
- 1½ cups all-purpose flour
- ¾ cup sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil (or melted butter)
- 1 large egg
- ½ cup milk (or any plant milk)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, do not thaw)
- Optional: coarse sugar for topping
🥄 Instructions
1️⃣ Preheat
- Oven: 400°F (200°C)
- Line a 12-cup muffin pan with paper liners or grease well.
2️⃣ Mix dry ingredients
- In a bowl, combine flour, sugar, salt, and baking powder.
3️⃣ Mix wet ingredients
- In another bowl, whisk oil, egg, milk, and vanilla extract until smooth.
4️⃣ Combine
- Pour wet ingredients into dry ingredients.
- Stir gently until just combined — don’t overmix (batter should be slightly lumpy).
5️⃣ Add blueberries
- Fold in blueberries carefully to avoid crushing them.
6️⃣ Fill muffin cups
- Spoon batter into muffin cups, about ¾ full.
- Optional: sprinkle coarse sugar on top for crunch.
7️⃣ Bake
- 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool 5 minutes in pan, then transfer to a wire rack.
💡 Tips for Perfect Muffins
- Frozen blueberries: Toss in 1 tablespoon flour before folding in to prevent sinking.
- Extra moist: Add 2 tablespoons yogurt or sour cream to the batter.
- Flavor twist: Add a teaspoon of lemon zest for a fresh, tangy note.
Freshly baked blueberry muffins are best served warm with a pat of butter or just as they are — perfect for breakfast, snacks, or coffee breaks.
If you want, I can also give a quick 15-minute version that uses no mixer and minimal cleanup — still fluffy and full of blueberries.
