Blueberry Muffins
Here's a fantastic Blueberry Muffin Recipe that’s moist, fluffy, and bursting with blueberries!
Equipment
- mixing bowl
- muffin baking pan
Ingredients
- 1 ¾ cups all-purpose flour / 220g
- ¾ cup granulated sugar / 150g
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup whole milk (or buttermilk) / 120 ml
- ⅓ cup vegetable oil (or melted butter) / 80ml
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen blueberries (do not thaw if frozen)/ 225g
- 1 tbsp flour for coating blueberries
- 1 tbsp coarse sugar optional, for topping
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk together milk, oil, eggs, and vanilla extract until smooth.
- Combine: Gradually mix the wet ingredients into the dry ingredients, stirring gently until just combined (do not overmix).
- Prepare Blueberries: Toss blueberries with 1 tbsp flour to prevent them from sinking. Gently fold them into the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle with coarse sugar if desired.
- Bake: Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use buttermilk for extra tenderness.
- Do not overmix the batter to keep muffins light and fluffy.
- For bakery-style muffins, let the batter rest for 15 minutes before baking for a higher rise.