Blueberry Muffins
These soft and fluffy blueberry muffins are bursting with juicy blueberries and are incredibly easy to prepare. Perfect for a warm, comforting breakfast treat!
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Make sure not to pack the flour.
- 0.5 cups granulated sugar
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup fresh or frozen blueberries Do not thaw if using frozen.
- 1 large egg
- 0.5 cups milk (dairy or non-dairy alternative)
- 0.25 cups vegetable oil or melted butter
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it with baking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
- In another bowl, beat the egg, then stir in the milk, oil (or melted butter), and vanilla extract until well mixed.
- Gradually add the wet mixture to the dry ingredients, stirring gently. Don’t overmix! You want it to be just combined.
- Fold in the blueberries—if you’re using frozen ones, don’t worry; they’ll bake beautifully!
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store leftovers in an airtight container for 2-3 days at room temperature. For longer storage, wrap each muffin individually and freeze for up to 3 months. To reheat, microwave for 10-15 seconds or toast lightly.