Description
These Classic Blueberry Muffins are soft, tender, and bursting with juicy blueberries. Perfect for breakfast, brunch, or afternoon tea, this recipe brings warmth and comfort to your kitchen.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 – 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blueberries
- Optional: 2 tablespoons coarse sugar
Instructions
- Preheat oven to 200°C (400°F) and line muffin tin with paper cups.
- Mix flour, sugar, salt, and baking powder in a large bowl.
- Whisk oil, egg, milk, and vanilla in another bowl.
- Pour wet ingredients into dry ingredients; mix gently until just combined.
- Fold in blueberries carefully.
- Fill muffin cups 3/4 full; sprinkle sugar on top if desired.
- Bake 20–25 minutes until golden and toothpick comes out clean.
- Cool in pan 5 minutes; transfer to wire rack.
Notes
Use fresh blueberries for best flavor. Don’t overmix the batter. Store muffins at room temperature for 2 days or freeze up to 2 months. Reheat in oven or microwave before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12
- Sodium: 120
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
- Cholesterol: 25