Description
These classic Blueberry Muffins are moist, fluffy, and bursting with fresh blueberries. Perfect for a breakfast treat or a sweet snack, they feature a soft crumb with a lightly golden, sugary top for added crunch and sweetness.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup sugar (plus 1 tablespoon for muffin tops)
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk
- 1 ½ teaspoons vanilla extract
Fruit
- 1 cup fresh blueberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ¾ cup sugar, baking powder, and salt until they are well combined, ensuring an even distribution of ingredients.
- Combine Wet Ingredients: In a separate bowl, mix together the vegetable oil, egg, milk, and vanilla extract until you achieve a smooth, homogenous mixture.
- Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender. Then fold in the fresh blueberries carefully to evenly distribute them without crushing.
- Fill Muffin Cups and Add Sugar Topping: Divide the batter equally among the muffin cups, filling nearly to the top for big, bakery-style muffin tops. Sprinkle each muffin with the remaining 1 tablespoon of sugar to create a sweet, crunchy finish.
- Bake the Muffins: Bake the muffins for 15 to 20 minutes, or until the tops turn lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Let the muffins cool briefly in the pan before transferring them to a wire rack to cool completely, which helps maintain texture and prevents sogginess.
Notes
- Do not overmix the batter to keep muffins light and tender.
- Use fresh blueberries for best flavor and texture; frozen can be used but may alter texture slightly.
- For a dairy-free option, substitute milk with almond or oat milk.
- Butter can be used instead of vegetable oil for a richer flavor.
- Make sure your baking powder is fresh for proper rise.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
