Classic Blueberry Muffins
Soft, moist classic blueberry muffins packed with fresh or frozen blueberries and ready in just 25 minutes. Perfect for breakfast, snacks, meal prep, or sharing with family and friends.
Equipment
- 12-cup muffin tin
- paper muffin liners
- Large Mixing Bowl
- whisk
- rubber spatula
- wire cooling rack
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 1 large egg
- 1 cup milk
- 1 tsp vanilla extract
- 2 cups fresh or frozen blueberries
Instructions
- Preheat the oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, whisk together the vegetable oil, egg, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently until the flour just disappears. Do not overmix.
- Fold in the blueberries gently until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes, until the tops are golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Do not overmix the batter or the muffins may become dense. If using frozen blueberries, add them directly from the freezer without thawing. For lemon blueberry muffins, add the zest of 1 lemon. For a sweeter variation, fold in 1/2 cup white chocolate chips. Sprinkle coarse sugar on top before baking for a bakery-style finish.