Soft, fluffy, and packed with juicy berries—these homemade blueberry muffins are the perfect quick breakfast or snack!
Blueberry Muffin
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ – ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 2 tablespoons flour (for coating blueberries)
- 2 tablespoons butter (cold)
- ⅓ cup brown sugar
- ¼ cup flour
- ½ teaspoon cinnamon
Instructions
- Preheat and PreparePreheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it lightly.
- Mix the Dry IngredientsIn a large bowl, whisk together flour, sugar, salt, and baking powder. Set aside.
- Blend the Wet IngredientsIn a separate bowl, mix oil, egg, vanilla, and milk until smooth. Pour into the dry ingredients.
- Fold in BlueberriesToss the blueberries with 2 tablespoons of flour to prevent sinking. Gently fold them into the batter.
- Fill Muffin TinsSpoon the batter evenly into the muffin cups, filling each about ¾ full
- Add Crumb Topping (Optional)For a sweet crunch, mix topping ingredients and sprinkle over each muffin.
- Bake to PerfectionBake for 20–25 minutes, or until a toothpick comes out clean. Let muffins cool on a wire rack.
Notes
- Fresh or frozen blueberries can be used. If using frozen, do not thaw before adding to the batter.
- Toss blueberries in flour to prevent them from sinking to the bottom.
- Avoid overmixing the batter to keep muffins light and fluffy.
- Customize your muffins with lemon zest, a cinnamon swirl, or a streusel topping.
- Muffins taste even better the next day after the flavors have settled.
- Store leftovers in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.
- Freeze muffins for up to 3 months. Reheat in the microwave or oven before serving
Tips for Perfect Muffins
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Don’t overmix the batter. Stir just until combined.
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Use room temperature ingredients for a smoother blend.
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For taller muffins, start baking at 425°F for 5 minutes, then reduce to 375°F.
Storage Suggestions
Store in an airtight container at room temperature for up to 3 days. Freeze for longer storage. Reheat in the microwave or oven for a fresh-baked taste.
Why You’ll Love These Muffins
These muffins are soft, fluffy, and bursting with blueberries. The crumb topping adds texture. They store well and are freezer-friendly, making them perfect for meal prep or gatherings.
Frequently Asked Questions:
Can I use frozen blueberries?
Yes. Do not thaw them before adding to the batter.
Can I make them gluten-free?
Absolutely. Use a 1:1 gluten-free flour substitute.
How do I prevent muffins from sticking?
Use good-quality liners or grease your muffin pan well.
Conclusion:
Blueberry muffins are a timeless classic. They’re quick to prepare, full of flavour, and delightfully moist. Whether for breakfast or a snack, they’re always a hit.