Go Back
Deliciously baked blueberry muffins with golden tops

Proven way to grow 5 Blueberry Muffins at homeBlueberry Muffins

This recipe provides a simple and effective method for baking five delicious blueberry muffins from scratch, perfect for a quick breakfast or snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 muffins
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Muffin Ingredients
  • 1 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 1 large egg
  • 0.5 cup milk
  • 0.25 cup vegetable oil
  • 0.5 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
Topping (Optional)
  • 1 tablespoon turbinado sugar

Equipment

  • oven
  • 12-cup muffin tin
  • paper liners
  • large bowl
  • whisk
  • medium bowl
  • spatula
  • toothpick
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners; this recipe yields 5 muffins, so you'll only fill 5 cups.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt, ensuring there are no lumps.
Wet Ingredients & Combine
  1. In a separate medium bowl, beat the egg, then whisk in the milk, vegetable oil, and vanilla extract until well combined.
  2. Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined; be careful not to overmix, as this can lead to tough muffins.
  3. Gently fold in the blueberries until they are evenly distributed throughout the batter.
Baking
  1. Divide the batter evenly among the 5 prepared muffin cups, filling each about two-thirds full, and sprinkle with turbinado sugar if desired.
  2. Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  3. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, toss the blueberries with a teaspoon of flour before adding them to the batter to prevent them from sinking to the bottom. Do not overmix the batter; a few lumps are fine and contribute to a tender muffin. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.