Description
Easy Blueberry Muffins are warm, fluffy, and bursting with sweet blueberries. This simple, comforting homemade muffin recipe is perfect for breakfast or snacks and brings a cozy, loving touch to your kitchen.
Ingredients
Scale
- 250g all-purpose flour
- 150g granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 120ml vegetable oil
- 1 large egg
- 240ml buttermilk
- 1 tsp vanilla extract
- 200g blueberries (fresh or frozen)
- 2 tbsp turbinado sugar (optional)
Instructions
- Preheat oven to 200°C (400°F) and line a 12-cup muffin tin with liners.
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk egg, oil, buttermilk, and vanilla in a separate bowl.
- Combine wet and dry ingredients, folding gently until just mixed.
- Toss blueberries in flour and fold into the batter.
- Divide batter into muffin cups (2/3 full) and sprinkle sugar if using.
- Bake 18–22 minutes or until a toothpick comes out clean.
- Cool 5 minutes in tin, then transfer to a wire rack.
Notes
Toss blueberries in flour to prevent sinking. Use buttermilk or milk + lemon/vinegar for moist muffins. Don’t overmix; lumps keep muffins light. Freeze cooled muffins up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg