Classic Simple Blueberry Muffins
These classic blueberry muffins are simple to make and perfect for breakfast or a snack. They feature a tender crumb and juicy blueberries, making them a delightful treat for any occasion.
Equipment
- oven
- 12-cup muffin tin
- paper liners
- large bowl
- whisk
- medium bowl
- spoon or spatula
- toothpick
- wire rack
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 large egg
- ¾ cup milk whole milk recommended
- ¼ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh or frozen blueberries
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing it well.
Mixing
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt, ensuring no lumps remain.
- In a separate medium bowl, whisk the egg, then stir in the milk, oil or melted butter, and vanilla extract until fully combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
- Gently fold in the blueberries, trying not to crush them.
Baking
- Divide the batter evenly among the 12 muffin cups, filling them almost to the top.
- Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cooling
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use fresh blueberries. If using frozen, do not thaw them before adding to the batter to prevent the color from bleeding.