Blueberry Muffins

There’s nothing quite like the aroma of fresh blueberry muffins baking in the oven. Moist, fluffy, and bursting with juicy blueberries, these classic muffins are the perfect treat for breakfast, brunch, or a midday snack. Whether enjoyed warm with a pat of butter or packed for on-the-go, they never fail to satisfy. This simple recipe delivers bakery-style muffins right from your kitchen—no fancy equipment or hard-to-find ingredients needed!

Ingredients

• 1 ½ cups (190g) all-purpose flour

• ¾ cup (150g) granulated sugar

• ½ tsp salt

• 2 tsp baking powder

• ⅓ cup (80ml) vegetable oil

• 1 large egg

• ⅓ cup (80ml) milk

• 1 tsp vanilla extract

• 1 cup (150g) fresh or frozen blueberries

• 1 tbsp flour (for tossing blueberries)

• Optional: coarse sugar for sprinkling tops

• Instructions

  1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.

  2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, and baking powder.

  3. Combine wet ingredients: In a small bowl, beat the egg. Then whisk in oil, milk, and vanilla extract.

  4. Combine wet and dry: Pour the wet mixture into the dry ingredients and stir gently until just combined—do not overmix.

  5. Prepare blueberries: Toss the blueberries with 1 tbsp flour to prevent sinking. Gently fold them into the batter.

  6. Fill muffin cups: Divide the batter evenly among the muffin cups (about ¾ full). Sprinkle tops with coarse sugar if desired.

  7. Bake: Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.

  8. Cool: Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

     Tips:

     • Use buttermilk instead of regular milk for extra moist muffins.

     • Don’t overmix the batter; a few lumps are okay.

     • For extra blueberry flavor, mash ¼ cup of blueberries and mix into the batter.

     Enjoy your homemade blueberry muffins warm and fresh!