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Freshly baked blueberry muffins in a cupcake holder

Blueberry Muffins

These blueberry muffins are a delightful treat with a soft, fluffy texture and vibrant bursts of juicy blueberries, making them perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup milk Can substitute with non-dairy milk.
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
Berries
  • 1 cup fresh blueberries Use fresh for best flavor; if using frozen, do not thaw.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, combine the milk, vegetable oil, egg, and vanilla extract. Mix well.
Mixing
  1. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
  2. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the muffins cool for a few minutes before transferring them to a wire rack to cool completely.

Notes

To keep muffins fresh, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months wrapped individually.