Blueberry Muffins

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There’s something undeniably comforting about a warm, freshly baked blueberry muffin. Whether you’re enjoying it with your morning coffee, packing it for a midday snack, or serving it as a delightful treat for guests, blueberry muffins are a timeless classic. This recipe offers moist, fluffy muffins bursting with juicy blueberries, balanced perfectly with a hint of vanilla and a tender crumb. Best of all, it’s easy to make with simple ingredients you likely already have in your kitchen.

Why This Recipe Is a Must-Try

This blueberry muffin recipe is a true crowd-pleaser because it strikes the perfect balance between sweet and tangy. The muffins are moist without being greasy, tender yet sturdy enough to hold their shape. Unlike some muffin recipes that can be dry or overly dense, this one yields a light, fluffy texture that melts in your mouth. The addition of vanilla extract enhances the blueberries’ natural flavor, and a simple sugar topping adds a delightful crunch on top. Plus, it comes together quickly, making it ideal for busy mornings or last-minute baking needs.

Whether you’re a novice baker or a seasoned pro, this recipe is straightforward and forgiving, ensuring success every time. And because it uses everyday ingredients, you can whip up a batch whenever blueberry cravings strike.

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup (80ml) vegetable oil
• 1 large egg
• 1/3 – 1/2 cup (80-120ml) milk (dairy or any plant-based milk)
• 1 teaspoon pure vanilla extract
• 1 cup (150g) fresh or frozen blueberries
• Optional: 2 tablespoons coarse sugar for topping

How To Make Blueberry Muffins

Step 1: Preheat and Prepare Your Pan

Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease it with oil or non-stick spray to prevent sticking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures even distribution of the leavening agent and salt throughout the batter.

Step 3: Combine Wet Ingredients

In a separate medium bowl, whisk together the vegetable oil, egg, vanilla extract, and 1/3 cup of milk. If the batter looks too thick later, you can add a little more milk to reach the right consistency.

Step 4: Blend Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula or wooden spoon. Be careful not to overmix — the batter should be slightly lumpy but combined.

Step 5: Add Blueberries

Gently fold the blueberries into the batter. If you’re using frozen berries, do not thaw them first to prevent the batter from turning purple and watery.

Step 6: Fill Muffin Cups

Divide the batter evenly among the muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with coarse sugar for a crunchy topping.

Step 7: Bake

Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.

Step 8: Cool and Enjoy

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Expert Tips

• Don’t overmix the batter: Overmixing develops gluten and can make muffins tough. Fold the ingredients just until combined.
• Use fresh or frozen blueberries: Both work well, but if using frozen, fold them in while still frozen to prevent color bleeding.
• Adjust milk quantity: The batter should be thick but pourable. Add milk a tablespoon at a time if needed.
• Room temperature ingredients: Using room temperature eggs and milk helps the batter come together smoothly and bake evenly.
• Don’t skip the vanilla: It adds a subtle depth of flavor that complements the blueberries perfectly.
• Customize toppings: For extra texture, try adding chopped nuts, oats, or a streusel topping before baking.

Variations and Customizations

• Whole Wheat Muffins: Substitute half or all of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
• Lemon Blueberry Muffins: Add 1 tablespoon of freshly grated lemon zest to the batter for a bright citrus twist.
• Vegan Option: Replace egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds + 3 tablespoons water, mixed and rested) and use plant-based milk.
• Gluten-Free: Use a 1:1 gluten-free baking flour blend instead of all-purpose flour.
• Mixed Berry Muffins: Substitute half of the blueberries with raspberries, blackberries, or chopped strawberries.
• Chocolate Chip Blueberry Muffins: Add 1/2 cup of chocolate chips alongside the blueberries for a decadent treat.

How to Store Leftovers

To keep your blueberry muffins fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, place them in a zip-top freezer bag and freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm them in the microwave for about 15-20 seconds. This will restore their soft, fresh-baked texture.

If you want to maintain the sugar topping’s crunch, add it just before baking rather than after.

FAQ

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work great in this recipe. Just fold them into the batter while still frozen to prevent the batter from turning purple and watery.

What can I substitute for vegetable oil?

You can use any neutral-flavored oil like canola or light olive oil. Alternatively, melted coconut oil works well and adds a subtle hint of flavor.

How do I prevent blueberries from sinking to the bottom?

To keep blueberries evenly distributed, toss them in a little flour before folding them into the batter. This helps suspend them throughout the muffins.

Can I make these muffins dairy-free?

Yes! Use your favorite plant-based milk such as almond, soy, or oat milk. The texture and taste will still be delicious.

Conclusion

Blueberry muffins are an all-time favorite for good reason — they’re simple, satisfying, and adaptable to many dietary preferences. This recipe delivers moist, tender muffins filled with juicy berries and a touch of vanilla, perfect for breakfast, snack time, or dessert. With just a handful of pantry staples and less than 30 minutes, you can bake a batch of homemade muffins that rival any bakery. Whether you choose to keep it classic or experiment with variations, these blueberry muffins are sure to become a beloved staple in your kitchen. Happy baking!