Classic Blueberry Muffins Recipe
American · Breakfast · 35 min total
These tender, bakery-style blueberry muffins are bursting with juicy berries and have a perfectly domed top. An easy, foolproof recipe for a beloved baked good.
15
min prep
min prep
20
min cook
min cook
12
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, oil, egg, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and stir just until combined (batter will be lumpy). Do not overmix.
- Toss blueberries with 1 tablespoon flour, then gently fold into batter.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, until golden and a toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
Tips
- For extra sparkly tops, sprinkle a little coarse sugar on batter before baking.
- Store in an airtight container at room temperature for up to 3 days.
- To make pancakes: use the same batter but add 1-2 tablespoons more milk for thinner consistency; cook on griddle.
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