Are you tired of dry, dense muffins that disappoint? Get ready to revolutionize your baking game with the most foolproof blueberry muffin recipe that will have your family and friends begging for more! These mouthwatering muffins are so easy to make, even beginner bakers can achieve bakery-quality results in just 30 minutes. Imagine pulling out a batch of golden, burst-in-your-mouth blueberry muffins that are moist, tender, and packed with juicy blueberries - this recipe is about to become your new breakfast and brunch superhero!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 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 cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, whisk the milk, vegetable oil, and egg together until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture using a spatula, being careful not to overmix. Mix just until the ingredients are barely combined - some small flour streaks are okay.
- Carefully fold in the fresh blueberries, using a light touch to distribute them evenly throughout the batter without crushing the berries.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Optional: Sprinkle a little extra granulated sugar on top of each muffin for a crispy, sweet crust.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes.
- Carefully transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature.
Tips
- Use fresh blueberries for the best flavor, but frozen berries work too! If using frozen, don't thaw them first to prevent color bleeding.
- The key to tender muffins is minimal mixing. Stop stirring as soon as the ingredients are just combined - a few flour streaks are perfectly okay!
- To prevent blueberries from sinking, toss them lightly in a tablespoon of flour before folding into the batter.
- For extra flavor, try adding a teaspoon of vanilla extract or a pinch of lemon zest to the wet ingredients.
- Want a bakery-style top? Sprinkle some coarse sugar on the muffins before baking for a delightful crispy crust.
- Check your muffins a minute or two before the recommended baking time - every oven is slightly different.
- Let the muffins cool in the pan for just 5 minutes to prevent them from becoming soggy, then transfer to a wire rack.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 25mg
