Print

Classic Blueberry Muffins

A close-up of a classic blueberry muffin, cut in half to reveal a moist interior packed with blueberries, with whole blueberries scattered nearby.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these moist and delicious classic blueberry muffins, bursting with fresh berries and baked to perfection for a delightful treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries

Instructions

  1. Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are okay.
  5. Gently fold in the fresh blueberries.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra burst of flavor, you can add a teaspoon of lemon zest to the batter.
  • If you don’t have fresh blueberries, frozen blueberries can be used, but do not thaw them before adding to the batter.
  • To ensure a good rise, make sure your baking powder is fresh.

Nutrition

Find it online: https://spoonsprout.com/classic-blueberry-muffins-recipe/