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Blueberry Muffin

Best Blueberry Muffins Recipe – Moist, Fluffy, and Bursting with Berries Introduction to Blueberry Muffins
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 4
Calories 22 kcal

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 Prepare
    Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it lightly.
  • Mix the Dry Ingredients
    In a large bowl, whisk together flour, sugar, salt, and baking powder. Set aside.
  • Blend the Wet Ingredients
    In a separate bowl, mix oil, egg, vanilla, and milk until smooth. Pour into the dry ingredients.
  • Fold in Blueberries
    Toss the blueberries with 2 tablespoons of flour to prevent sinking. Gently fold them into the batter.
  • Fill Muffin Tins
    Spoon 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 Perfection
    Bake for 20–25 minutes, or until a toothpick comes out clean. Let muffins cool on a wire rack.

Notes

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
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