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A close-up of freshly baked blueberry muffins with golden tops.

Blueberry Muffins

These delicious blueberry muffins are a classic treat, perfect for breakfast or a snack. They are easy to make and bursting with fresh blueberry flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
Blueberries
  • 1 cup fresh or frozen blueberries If using frozen, do not thaw

Equipment

  • Muffin pan
  • Paper liners (optional)
  • Large bowl
  • Medium bowl
  • Whisk
  • Measuring cups and spoons

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners or grease it well.
Mixing
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate medium bowl, beat the egg, then whisk in the milk, vegetable oil, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix, as lumps are okay.
Adding Blueberries
  1. Gently fold the blueberries into the batter.
Baking
  1. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  2. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
  3. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, sprinkle a little turbinado sugar on top of the muffins before baking for a crunchy crust.