There’s nothing quite like the aroma of freshly baked blueberry muffins wafting through your kitchen. Whether you’re rushing out the door in the morning or need a midday pick-me-up, these muffins are the perfect grab-and-go treat. With a golden top and a soft, fluffy interior studded with sweet blueberries, every bite is pure comfort.
This recipe is incredibly simple and yields consistently delicious results. You’ll have a batch of warm, homemade muffins ready in no time. Perfect for sharing with family or enjoying all to yourself!
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup sugar, 2 teaspoons baking powder and ¼ teaspoon salt.
- In another bowl, mix ½ cup milk, ⅓ cup vegetable oil, 1 large egg and 1 teaspoon vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in 1 cup fresh or frozen blueberries (if using frozen, do not thaw).
- Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Recipe Tips
For extra tender muffins, use buttermilk instead of regular milk.
Toss blueberries in a tablespoon of flour before folding into the batter to prevent them from sinking to the bottom.
Don’t overmix the batter; a few lumps are okay to keep muffins light and fluffy.
FAQ
Can I use frozen blueberries?
Yes, you can use frozen blueberries without thawing them. Toss them in a little flour to prevent them from bleeding into the batter.
How should I store leftover muffins?
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different but still delicious.
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