Description
Soft, moist, and bursting with juicy blueberries, these easy homemade muffins are a timeless treat perfect for breakfast, brunch, or an afternoon snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tbsp flour (for coating blueberries)
Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Prepare Wet Ingredients:
- In a medium bowl, whisk together vegetable oil, egg, milk, and vanilla extract until smooth.
- Combine Batter:
- Pour the wet ingredients into the dry ingredients and gently mix until just combined (do not overmix).
- Add Blueberries:
- Toss the blueberries with 1 tablespoon of flour to prevent sinking, then fold them gently into the batter.
- Fill Muffin Cups:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- For a crunchy topping, sprinkle coarse sugar over the batter before baking.
- If using frozen blueberries, do not thaw them to avoid discoloring the batter.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 190 kcal
- Fat: 7g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g