Blueberry Muffins

5 from 3 votes

These Blueberry Muffins are soft, moist, and packed with juicy blueberries, making them perfect for breakfast, snacks, or sharing with family and friends.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 91kcal

Author: Kristin Hayes

Equipment

Ingredients

1 ½ cups all-purpose flour
¾ cup granulated sugar
½ teaspoon salt
2 teaspoon baking powder
⅓ cup vegetable oil
1 large egg
⅓ cup milk
2 teaspoon vanilla extract
1 ½ cups fresh or frozen blueberries
additional sugar: optional

Instructions

Preheat oven to 400°F. Line a muffin pan with paper liners or lightly grease the cups.
In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
In a 2-cup measuring cup, whisk together the vegetable oil, egg, milk, and vanilla extract.
Add the wet mixture to the dry mixture and stir until just combined.
Carefully fold in the blueberries.
Divide the batter evenly between the prepared muffin cups. Sprinkle additional sugar over the tops, if desired.
Place the pan into the preheated oven and bake for about 20 minutes, or until lightly golden brown.
Remove from the oven and allow the muffins to cool for a few minutes before serving.

Notes

Fresh or frozen blueberries can be used. If using frozen blueberries, do not thaw before adding to the batter.
Tossing the blueberries with a little flour before folding them into the batter can help prevent them from sinking.
Avoid overmixing the batter, as this can lead to dense muffins.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
For a richer flavor and tender texture, replace the milk with buttermilk.

Nutrition