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Classic Blueberry Muffins

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Light and tender muffins bursting with fresh blueberries, perfect for breakfast or snack time.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1 cup (240 ml) milk, room temperature
  • 1/4 cup (60 ml) vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (225 g) fresh or frozen blueberries

Instructions

  1. Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, beat the egg with milk, oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
  5. Fold in the blueberries, tossing them in a tablespoon of flour first to prevent sinking.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For a streusel topping, mix 1/4 cup flour, 2 tablespoons sugar, and 2 tablespoons cold butter; sprinkle on batter before baking.
  • Do not overmix batter to keep muffins light and fluffy.
  • Fresh or frozen blueberries both work; if using frozen, do not thaw.
  • Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

Nutrition

Keywords: classic blueberry muffins, blueberry muffins, breakfast muffins, easy muffin recipe

Find it online: https://recipesfoodeasy.com/classic-blueberry-muffins/