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A basket of freshly baked blueberry muffins with a golden-brown top.

Quick Blueberry Muffins

These quick blueberry muffins are a delightful treat, perfect for breakfast or a snack. With juicy blueberries and a tender crumb, they're incredibly easy to whip up.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 7 muffins
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups All-purpose flour
  • 0.5 cup Granulated sugar
  • 1.5 tsp Baking powder
  • 0.25 tsp Salt
  • 1 Large egg
  • 0.5 cup Milk
  • 0.25 cup Vegetable oil
  • 1 cup Fresh or frozen blueberries If using frozen, do not thaw.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C) and line a 7-cup muffin tin with paper liners or grease it thoroughly.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. In a separate medium bowl, whisk the egg, milk, and vegetable oil together until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix.
  5. Gently fold in the blueberries until they are evenly distributed throughout the batter.
  6. Divide the batter evenly among the prepared muffin cups and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  7. 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.