Homemade Blueberry Muffins

Here’s a classic Homemade Blueberry Muffins recipe—soft, fluffy, and bursting with berries 🫐🧁

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Homemade Blueberry Muffins

Ingredients

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon (optional)
• ½ cup vegetable oil or melted butter
• 1 large egg
• 1 cup milk (or buttermilk for extra tenderness)
• 1½ cups fresh or frozen blueberries
• 1 tsp vanilla extract

Optional Topping

• 2 tbsp sugar (coarse sugar if you have it)

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Instructions

1. Prep
   • Preheat oven to 375°F (190°C).
   • Line a muffin tin with paper liners or grease well.
2. Dry Ingredients
   • In a bowl, whisk flour, sugar, baking powder, salt, and cinnamon.
3. Wet Ingredients
   • In another bowl, whisk oil (or butter), egg, milk, and vanilla.
4. Combine
   • Add wet ingredients to dry ingredients.
   • Mix gently until just combined (don’t overmix).
5. Fold in Blueberries
   • Toss blueberries with 1 tbsp flour, then fold into batter.
6. Fill & Bake
   • Divide batter evenly (about ¾ full).
   • Sprinkle tops with sugar if using.
   • Bake 18–22 minutes, until tops are lightly golden.
7. Cool
   • Cool 5 minutes in pan, then transfer to a rack.

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Tips for Bakery-Style Muffins

• Start oven at 425°F (220°C) for 5 minutes, then reduce to 375°F—this gives higher tops.
• Use room-temperature ingredients.
• Don’t overmix; a few lumps are fine.

Variations

• Lemon blueberry: Add 1 tbsp lemon zest.
• Crumble topping: Add streusel before baking.
• Healthier: Replace half flour with whole wheat.

If you want, I can also share a one-bowl recipe, jumbo muffins, or blueberry muffin bread 😊

omemade Blueberry

Muffins