Quick Description
These blueberry muffins are soft, fluffy, and packed with juicy blueberries in every bite. They bake with golden tops and a tender crumb, making them perfect for breakfast, snacks, or dessert.
Servings & Timing
- Servings: 12 muffins
- Prep Time: 10 minutes
- Bake Time: 20–22 minutes
- Total Time: About 30 minutes
Ingredients
- 2 cups all-purpose flour (250 g)
- ¾ cup sugar (150 g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup vegetable oil (120 ml)
- 2 eggs
- ½ cup milk (120 ml)
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
Optional topping
- 1 tablespoon sugar for sprinkling
Step-by-Step Instructions
Step 1: Preheat Oven
Preheat oven to 375°F (190°C).
Line a muffin tin with paper liners.
Step 2: Mix Dry Ingredients
In a large bowl combine:
Flour
Sugar
Baking powder
Salt
Mix well.
Step 3: Mix Wet Ingredients
In another bowl whisk together:
Eggs
Milk
Oil
Vanilla extract
Step 4: Combine
Pour the wet ingredients into the dry ingredients.
Stir gently until just combined.
Do not overmix.
Step 5: Add Blueberries
Fold blueberries into the batter carefully.
Step 6: Fill Muffin Cups
Spoon batter into muffin cups filling them about ¾ full.
Sprinkle a little sugar on top if desired.
Step 7: Bake
Bake for 20–22 minutes or until the tops are golden and a toothpick inserted comes out clean.
Step 8: Cool
Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack.
Texture & Flavor
- Soft and fluffy inside
- Juicy bursts of blueberries
- Light golden slightly crisp tops
Storage
Room temperature: 2 days
Refrigerator: 5 days
Freezer: 2 months
Reheat briefly for best flavor.
If you’d like, I can also give you:
- Bakery-style jumbo blueberry muffins
- Starbucks-style blueberry muffins
- High-protein blueberry muffins
- Or 3-ingredient blueberry muffins.
