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.