Imagine biting into a warm, soft muffin that bursts with juicy blueberries and fills your kitchen with the most incredible cinnamon aroma. These aren't just any muffins - they're a magical breakfast experience that will transform your morning from ordinary to extraordinary! Whether you're a baking novice or a seasoned pro, this recipe promises bakery-quality muffins that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, and salt until well combined and no lumps remain.
- In a separate medium bowl, beat the eggs with a whisk. Add milk and vegetable oil, and mix thoroughly until the wet ingredients are fully incorporated.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture using a spatula, being careful not to overmix. Stop stirring when just a few streaks of flour remain visible.
- Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter without crushing them.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Optional: Sprinkle a little extra cinnamon or sugar on top of each muffin for added flavor and texture.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Use fresh, plump blueberries for the best flavor and texture. If using frozen berries, don't thaw them first to prevent color bleeding.
- Be careful not to overmix the batter - this can make your muffins tough. Mix just until the ingredients are combined.
- For extra moisture, you can substitute part of the vegetable oil with sour cream or Greek yogurt.
- To prevent blueberries from sinking, toss them lightly in a tablespoon of flour before folding into the batter.
- For a bakery-style top, sprinkle a little coarse sugar on the muffins before baking to create a delightful crispy texture.
- Allow muffins to cool slightly in the tin before removing to help them hold their shape.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 45g
Protein: 5g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
