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Freshly baked easy blueberry muffins with a moist and fluffy texture

Easy Blueberry Muffins

Cozy and simple blueberry muffins that are perfect for sleepy mornings with a soft crumb and juicy berries.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 2 cups all-purpose flour Spoon and level to avoid packing.
  • 1 cup granulated sugar For sweetness.
  • 2 teaspoons baking powder To help the muffins rise.
  • 1/2 teaspoon salt Balances the sweetness.
Wet ingredients
  • 1 cup whole milk Can substitute with buttermilk.
  • 1/2 cup neutral oil Can use canola or light olive oil.
  • 1 each egg Adds richness.
  • 1 1/2 teaspoons vanilla extract Adds flavor.
Blueberries and extras
  • 1 1/2 cups fresh or frozen blueberries Toss with a spoonful of flour if using frozen.
  • 1 tablespoon coarse sugar Optional for topping.
  • 1-2 teaspoons lemon zest Optional for flavor enhancement.

Method
 

Before you start
  1. Preheat your oven to 400°F. Line a 12-cup muffin pan with liners or grease it well.
  2. Measure your ingredients first for smooth batter.
  3. If using frozen berries, keep them in the freezer until ready to use.
Batter and bake
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another bowl, whisk together the milk, oil, egg, and vanilla.
  3. Pour the wet ingredients into the dry and stir with a spatula just until the flour disappears; it's okay to have some lumps.
  4. Gently fold in the blueberries.
  5. Divide the batter evenly into the muffin cups, filling them nearly to the top. Sprinkle with coarse sugar if desired.
  6. Place the muffin pan on the center rack and bake for 18 to 22 minutes, until golden and a toothpick comes out with a few moist crumbs.
  7. Let the muffins cool in the pan for 5 minutes before transferring to a rack.

Notes

Storage: Keep at room temperature in an airtight container for 2 days, or freeze for up to 3 months. Reheat in the oven at 300°F for 6 to 8 minutes.