Perfect Blueberry Muffins: Your Go-To Recipe Guide
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
- 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
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.