Description

These classic Blueberry Muffins are soft, fluffy, and bursting with juicy berries in every bite. With just the right balance of sweetness and a tender crumb, they’re perfect for breakfast, brunch, or a comforting snack. Whether enjoyed warm from the oven or packed for later, they’re a simple, crowd-pleasing favorite.

Ingredients

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1 ½ cups all-purpose flour
¾ cup granulated sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 large egg
⅓ cup milk (plus more if needed)
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Optional: 1 tablespoon flour (to toss with berries to prevent sinking)
Optional: coarse sugar for sprinkling on top

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Instructions

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together flour, sugar, salt, and baking powder.
In another bowl, whisk oil, egg, milk, and vanilla until smooth.
Pour wet ingredients into dry and stir gently until just combined (do not overmix).
Toss blueberries in 1 tablespoon flour, then fold them gently into the batter.
Divide batter evenly among muffin cups and sprinkle tops with coarse sugar if desired.
Bake for 18–22 minutes or until a toothpick comes out clean and tops are golden.
Cool in pan for 5 minutes, then transfer to a wire rack.

Notes

Don’t overmix the batter — it’s key to keeping them tender. If using frozen blueberries, do not thaw before folding them in. These muffins freeze beautifully; just reheat gently in the oven or microwave before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Cuisine: American

Nutrition

Calories: 180