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Muller

Easy Blueberry Muffins

These easy blueberry muffins come together in minutes and bake up soft, moist, and full of fresh blueberry flavor. Perfect for breakfast, snacks, or a simple homemade treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Blueberry, Breakfast, Dessert, easy, muffins, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups (219 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup (180 mL) milk
  • ¼ cup (60 mL) vegetable oil
  • 1 lar large egg
  • 1 teaspoo pure vanilla extract
  • 1–1¼ cups (150–185 g) fresh or frozen blueberries (do not thaw if frozen)

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • 12 cup muffin tin
  • Paper liners
  • Cooling rack

Method
 

  1. Preheat the oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk the milk, vegetable oil, egg, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Divide the batter into the muffin cups, filling each about ¾ to full.
  7. Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (177°C) and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

  • Frozen blueberries work perfectly and should not be thawed.
  • For taller muffins, fill the cups almost to the top.
  • Add a tablespoon of coarse sugar on top for a bakery-style finish.