Classic Blueberry Muffins

Short description
These classic blueberry muffins are tender, moist, and bursting with sweet, juicy blueberries in every bite. Perfect for breakfast, brunch or an afternoon snack, they come together quickly and yield a batch of golden muffins with a delicate crumb and a hint of vanilla.

Why You’ll Love This Recipe

• The batter is simple to prepare, requiring only basic pantry staples and fresh or frozen blueberries.

• The muffins remain soft for days when stored properly, making them ideal for weekday grab-and-go breakfasts.

• A light sprinkle of coarse sugar on top adds a subtle crunch and an attractive golden finish.

• Versatile enough to adapt with your favourite add-ins or toppings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 ½ cups (190 g) all-purpose flour

• ¾ cup (150 g) granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon fine sea salt

• 1 large egg, lightly beaten

• ½ cup (120 ml) whole milk

• ¼ cup (60 ml) vegetable oil or melted unsalted butter

• 1 teaspoon pure vanilla extract

• 1 cup (150 g) fresh or frozen blueberries

• Coarse sugar (optional), for sprinkling

Directions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.

2. In a large bowl, whisk together the flour, sugar, baking powder and salt until evenly combined.

3. In a separate bowl, whisk the egg, milk, oil (or melted butter) and vanilla extract until smooth.

4. Make a well in the centre of the dry ingredients and pour in the wet mixture. Stir gently with a spatula just until the flour is moistened—do not overmix.

5. Carefully fold in the blueberries, ensuring they are evenly distributed without crushing them.

6. Divide the batter evenly among the muffin cups, filling each about two thirds full. If desired, sprinkle a pinch of coarse sugar on top of each muffin for extra texture.

7. Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the centre of a muffin comes out clean or with just a few moist crumbs.

8. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Yields: 12 muffins
Prep time: 15 minutes
Bake time: 20–25 minutes
Total time: 35–40 minutes

Variations

• Lemon Blueberry: Add 1 teaspoon of finely grated lemon zest to the batter for a bright, citrusy note.

• Streusel Topping: Combine ¼ cup (30 g) flour, 2 tablespoons sugar and 2 tablespoons cold butter; crumble over each muffin before baking.

• Mixed Berry: Substitute half of the blueberries with raspberries or blackberries.

• Whole Wheat: Replace half of the all-purpose flour with whole wheat flour for a heartier texture.

• Dairy-Free: Swap the milk for almond or oat milk and use oil instead of butter.

Storage/reheating

Store cooled muffins in an airtight container at room temperature for up to three days. For longer storage, freeze in a resealable bag for up to one month. To reheat, thaw at room temperature and warm in a 300°F (150°C) oven for 5 to 7 minutes, or microwave on medium power for 20 to 30 seconds.

FAQs

What is the best way to keep blueberries from sinking in muffins?

Toss the blueberries with a teaspoon of flour before folding them into the batter. This helps suspend them evenly throughout the muffins.

Can I use frozen blueberries instead of fresh?

Yes. Use frozen blueberries directly from the freezer; fold them in gently to prevent the batter from turning blue.

How do I make these muffins gluten-free?

Replace the all-purpose flour with a one-to-one gluten-free baking blend and ensure the blend contains xanthan gum for proper texture.

Is it possible to reduce the sugar in this recipe?

You may reduce the granulated sugar by up to 25 percent without significantly affecting texture, though the muffins will be less sweet.

Can I prepare the batter ahead of time?

You can mix the dry and wet ingredients separately and store them in the refrigerator for up to 24 hours; combine and bake just before serving.

Why are my muffins dense instead of light and fluffy?

Overmixing the batter develops gluten, leading to dense muffins. Stir only until the dry ingredients are moistened.

How do I achieve a domed top on my muffins?

Bake at a slightly higher temperature for the first 5 minutes (400°F/200°C), then reduce to the recommended temperature for the remaining time.

Can I add nuts or chocolate chips?

Yes. Fold in up to ½ cup (75 g) of chopped nuts or chocolate chips along with the blueberries for added flavour and texture.

What altitude adjustments are needed?

At elevations above 5,000 feet, increase the baking temperature by 15 to 25°F (8 to 14°C) and reduce baking powder by ¼ teaspoon.

How should I store leftover muffins in the freezer?

Place cooled muffins in a single layer on a baking sheet to freeze until firm, then transfer to a freezer-safe bag to prevent them from sticking together.

Conclusion

These classic blueberry muffins are a reliable and versatile recipe that you can tailor to suit your preferences. With minimal hands-on time and straightforward ingredients, they make an excellent addition to any baking repertoire. Whether enjoyed fresh from the oven or reheated later, their tender crumb and bursts of berry sweetness are sure to please family and friends alike

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