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Freshly baked blueberry muffins with golden tops ready to eat

Proven way to grow 5 Blueberry Muffins

This recipe guides you through baking five perfectly moist and flavorful blueberry muffins, ideal for a small batch treat or breakfast.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 5 muffins
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 2 tsp baking powder
  • 0.25 tsp salt
Wet Ingredients
  • 1 large egg
  • 0.5 cup milk
  • 0.25 cup vegetable oil
  • 1 tsp vanilla extract
Add-in
  • 1 cup fresh or frozen blueberries do not thaw if frozen

Equipment

  • Muffin tin
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a 5-cup muffin tin with paper liners or grease it well with butter or cooking spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until they are thoroughly combined.
Mixing
  1. In a separate medium bowl, whisk the egg, milk, vegetable oil, and vanilla extract until smooth.
  2. Pour the wet ingredients into the dry ingredients and mix gently with a spoon or spatula just until combined, being careful not to overmix; a few lumps are fine.
  3. Gently fold in the blueberries into the batter until they are evenly distributed.
Baking
  1. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  2. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  3. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, sprinkle a little sugar on top of each muffin before baking. Do not overmix the batter; this helps keep the muffins tender and moist.