Description
These Best Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries. Perfect for breakfast, brunch, or a cozy snack, this recipe is simple, easy, and full of love.
Ingredients
Scale
- 1 and 1/2 cups (190g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup (80ml) vegetable oil
- 1 large egg
- 1/3 – 1/2 cup (80–120ml) milk
- 1 teaspoon pure vanilla extract
- 1 cup (150g) fresh or frozen blueberries
- Optional: coarse sugar for sprinkling on top
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin or grease it.
- Whisk together flour, sugar, salt, and baking powder in a large bowl.
- Mix oil, egg, milk, and vanilla in another bowl until smooth.
- Combine wet and dry ingredients; stir gently until just combined.
- Fold in blueberries carefully.
- Spoon batter into muffin cups, about 3/4 full. Sprinkle sugar on top.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool 5 minutes in tin, then transfer to wire rack.
Notes
- Toss frozen blueberries in flour to prevent sinking.
- Do not overmix batter for fluffier muffins.
- Store in airtight container for up to 3 days, or freeze for 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg