Blueberry Muffins
Blueberry muffins are sweet, soft, and fluffy baked goods made with a batter that includes fresh or frozen blueberries. They are a popular breakfast item or snack, typically baked in individual portions using a muffin tin.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ½ tsp salt
- 2 tsp baking powder
- ⅓ cup (80ml) vegetable oil
- 1 large egg
- ⅓ – ½ cup (80–120ml) milk
- 1 ½ tsp vanilla extract
- 1 cup (150g) fresh or frozen blueberries
- Optional: coarse sugar for topping
Instructions
Preheat The Oven
- to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups.
Mix Dry Ingredients
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
Mix Wet Ingredients
- In a separate bowl or measuring cup, whisk the oil, egg, vanilla, and milk. Start with ⅓ cup milk and add more if needed to reach a thick but pourable batter consistency.
Combine Wet And Dry
- Pour the wet mixture into the dry ingredients and stir gently until just combined—do not overmix.
Add Blueberries
- Gently fold in the blueberries. If using frozen berries, toss them in a little flour first to help prevent bleeding.
Fill Muffin Cups
- Divide the batter evenly among the muffin cups. Fill about ¾ full. Sprinkle with coarse sugar on top if desired.
Bake
- for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.