Description
These Blueberry Muffins are moist, fluffy, and bursting with fresh blueberries, making them the perfect quick and easy breakfast or snack. Featuring simple pantry ingredients and a tender crumb, they deliver natural sweetness and a delightful texture in under 30 minutes.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 large egg, room temperature
- 1/2 cup milk, room temperature
- 1/3 cup vegetable oil or melted butter
- 1 tsp vanilla extract
Fresh Fruit
- 1 cup fresh blueberries
Instructions
- Preheat and Prepare: Begin by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. This ensures even distribution of leavening and aerates the mixture for a light texture.
- Combine Wet Ingredients: In another bowl, beat together the egg, milk, vegetable oil (or melted butter), and vanilla extract until smooth and well combined.
- Fold Wet into Dry: Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined—be careful not to overmix to keep the muffins tender. Slight streaks of flour are acceptable.
- Add Blueberries: Gently fold in the fresh blueberries, taking care not to break them to avoid turning the batter purple.
- Fill Muffin Cups and Bake: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Enjoy: Once baked, allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature for that perfect morning joy.
Notes
- Use fresh blueberries for the best flavor and texture, as frozen berries can water down the batter.
- Do not overmix the batter to avoid dense muffins; a few streaks of flour are fine.
- Ensure eggs and milk are at room temperature for smooth combining and lighter muffins.
- To prevent blueberries from sinking, toss them lightly in flour before folding into the batter.
- Start checking muffins a few minutes before the minimum bake time to avoid overbaking and drying out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: blueberry muffins, breakfast muffins, easy baking, quick muffins, moist muffins, blueberry recipe
