=== console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Description

These soft and fluffy blueberry muffins are bursting with juicy blueberries and have a perfectly golden top. They’re easy to make and great for breakfast or as a snack!

Ingredients

Units Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup (80ml) vegetable oil
  • 1 large egg
  • 1/2 cup (120ml) milk
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh or frozen blueberries

Optional Topping:

  • 2 tablespoons coarse sugar (for a crunchy top)

Instructions

  • Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.
  • Mix dry ingredients: In a bowl, whisk together flour, sugar, salt, and baking powder.
  • Mix wet ingredients: In another bowl, whisk together vegetable oil, egg, milk, and vanilla.
  • Combine wet and dry ingredients: Stir the wet mixture into the dry ingredients until just combined (don’t overmix!).
  • Fold in blueberries: Gently stir in the blueberries.
  • Fill muffin cups: Spoon batter into muffin cups, filling each about ¾ full. Sprinkle with coarse sugar if using.
  • Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool & Enjoy: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

  • If using frozen blueberries, don’t thaw them—just toss them with a teaspoon of flour before adding to prevent sinking.
  • Swap half the flour for whole wheat flour for a healthier version.
  • Store at room temperature in an airtight container for up to 3 days or freeze for up to 3 months.

Find it online: https://recipe.ukfinda.com/blueberry-muffins.htm