Easy Blueberry Muffins
This easy blueberry muffin recipe is quick to make and yields moist muffins bursting with blueberries.
Equipment
- muffin tin
- mixing bowls
- measuring cups
- measuring spoons
- whisk
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 0.75 cups granulated sugar plus 1 tablespoon for muffin tops
- 2 teaspoons baking powder prefer aluminum-free
- 0.25 teaspoons fine sea salt
Wet Ingredients
- 0.33 cups vegetable oil or safflower oil, or avocado oil
- 1 large egg
- 0.33 cups milk or non-dairy milk, use more as needed
- 1.5 teaspoons vanilla extract
Blueberries
- 6 to 8 ounces fresh or frozen blueberries generous 1 cup
Instructions
Preparation
- Preheat the oven to 400°F (204°C). Line muffin cups with paper liners and lightly grease the tops of the muffin tin.
- In a large bowl, whisk the flour, sugar, baking powder, and salt.
- In a measuring jug, add the oil, crack in the egg, and pour in enough milk to reach the 1-cup line. Add vanilla extract and whisk until combined.
- Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Gently fold in the blueberries.
- Divide the batter between muffin cups. Sprinkle a little sugar on top of each muffin. Bake for 15 to 20 minutes or until the tops are golden and a toothpick comes out with crumbs.
- Transfer muffins to a cooling rack.
Notes
Tips include measuring flour correctly, using frozen blueberries, substituting fruits, and adjusting batter thickness as necessary. Muffins can be stored at room temperature for up to 3 days or frozen for up to 3 months.
Nutrition
Serving: 1muffinCalories: 216kcalCarbohydrates: 33.2gProtein: 2.9gFat: 8.2gSaturated Fat: 1.2gCholesterol: 19.4mgSodium: 71.3mgFiber: 1gSugar: 17.2g
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