Here’s a classic, easy Blueberry Muffins recipe 🫐
Soft, fluffy, and perfect for breakfast or snacks.
🧁 Blueberry Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil or melted butter
- 1 egg
- ⅓ cup milk (or plant milk)
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat oven: 375°F (190°C). Line or grease a muffin tin.
- Mix dry ingredients: In a bowl, whisk flour, sugar, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk oil/butter, egg, milk, and vanilla.
- Combine: Add wet ingredients to dry ingredients and stir gently until just mixed.
- Add blueberries: Fold in blueberries (if frozen, don’t thaw).
- Bake: Fill muffin cups about ¾ full. Bake for 18–22 minutes, until a toothpick comes out clean.
- Cool: Let cool 5 minutes before removing from the pan.
Tips & Variations
- Bakery-style tops: Sprinkle a little sugar on top before baking.
- Lemon blueberry: Add 1 teaspoon lemon zest to the batter.
- Healthier: Use half whole-wheat flour or reduce sugar to ½ cup.
- Prevent sinking: Toss blueberries with 1 teaspoon flour before adding.
If you want jumbo muffins, egg-free, or oatmeal blueberry muffins, I can share those too 😊
