Get ready to transform your morning routine with the most mouth-watering, quick, and easy blueberry muffins you'll ever taste! These aren't just any ordinary muffins – they're a burst of fruity goodness that will have your family begging for more. In just 30 minutes, you can create bakery-quality muffins that are so delicious, they'll disappear faster than you can say "seconds, please!" Whether you're a baking novice or a seasoned pro, this foolproof recipe will become your new go-to for a perfect breakfast or delightful snack.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your 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, sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, mix the vegetable oil, egg, vanilla extract, and milk. Whisk until the wet ingredients are thoroughly blended and smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture using a spatula, stirring just until the ingredients are combined. Be careful not to overmix, as this can make the muffins tough.
- Carefully fold in the fresh or frozen blueberries, distributing them evenly throughout the batter. If using frozen blueberries, do not thaw them first to prevent color bleeding.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- 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.
- Transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature.
Tips
- The Key to Tender Muffins: Never overmix your batter! Mix just until the ingredients are combined to keep your muffins light and fluffy.
- Blueberry Hack: Toss your blueberries in a light dusting of flour before adding them to the batter. This prevents them from sinking to the bottom of the muffins.
- Freshness Matters: While frozen blueberries work great, fresh blueberries will give you the most vibrant flavor and texture.
- Storage Tip: These muffins stay fresh at room temperature for 2-3 days when stored in an airtight container. For longer storage, freeze for up to a month.
- Customize Your Muffins: Feel free to add a sprinkle of coarse sugar on top before baking for a bakery-style crunch, or mix in some lemon zest for an extra flavor dimension.
- Check for Doneness: Always use the toothpick test – it should come out clean with just a few moist crumbs when the muffins are perfectly baked.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 20mg
