These blueberry muffins are the perfect morning treat, packed with juicy berries and a tender, fluffy crumb. With just a few simple ingredients and minimal prep, you can have a batch of warm, golden muffins ready in about 30 minutes. The secret is gentle mixing—overbeating can make muffins dense, so fold the wet and dry ingredients together lightly. Fresh or frozen blueberries give bursts of sweetness in every bite, while a sprinkle of sugar on top adds a slight crunch. These muffins are easy to make, satisfying for the whole family, and ideal for breakfast, brunch, or a cozy snack.
Blueberry Muffins
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 1/2 cups (195 grams) |
| Granulated sugar | 3/4 cup (150 grams), plus 1 tablespoon for muffin tops |
| Fine sea salt | 1/4 teaspoon |
| Baking powder | 2 teaspoons |
| Neutral-flavored oil (canola, vegetable, grape seed) | 1/3 cup (80 ml) |
| Large egg | 1 |
| Milk (dairy or non-dairy) | 1/3 – 1/2 cup (80 ml – 120 ml) |
| Vanilla extract | 1 1/2 teaspoons |
| Fresh or frozen blueberries | 6 to 8 ounces |
Instructions:
- Preheat oven to 400°F. Line 8 muffin cups for big-topped muffins or 10 for standard-size; fill remaining cups with 1–2 tablespoons water for even baking.
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- In a measuring jug, combine oil, egg, milk, and vanilla, then whisk until smooth.
- Add wet mixture to dry ingredients and gently fold with a fork until just combined. Avoid overmixing.
- Fold in blueberries carefully.
- Divide batter into muffin cups, sprinkle a little sugar on top for a crunchy finish.
- Bake 15–20 minutes until golden and a toothpick comes out with crumbs, not wet batter.
- Cool on a rack. Store at room temperature 2–3 days or freeze in foil or freezer bags for longer storage.
