Description
These Quick Blueberry Muffins are soft, fluffy, and packed with juicy blueberries. Easy to mix and bake in just 20 minutes, they’re perfect for breakfast, brunch, or an afternoon snack. The muffins have a tender crumb and slightly sweet top, making them irresistible. Simple ingredients come together to create a comforting treat for family and friends.
Ingredients
Scale
- 1¾ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 200°C (400°F) and line a 12-cup muffin tin with paper liners.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, combine milk, oil, egg, and vanilla extract.
- Pour wet ingredients into dry ingredients and fold gently. Batter should be lumpy.
- Fold in blueberries.
- Divide batter into muffin cups, filling ¾ full.
- Sprinkle sugar on top, if desired.
- Bake 18–20 minutes until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Coat blueberries in flour to prevent sinking. Don’t overmix the batter to keep muffins tender. Use frozen blueberries for convenience. Store in an airtight container or freeze for later.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg