Classic Blueberry Muffins Recipe

Name: Classic Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 large egg; 3/4 cup milk; 1/3 cup vegetable oil; 1 teaspoon vanilla extract; 1 1/2 cups fresh or frozen blueberries (do not thaw); 1 tablespoon all-purpose flour (for coating berries)

American · Baked goods · 35 min total

Muffins or scones recipe videos

These tender, bakery-style blueberry muffins are bursting with juicy berries and have a perfectly domed top. Easy to make from scratch, they're a delightful breakfast or snack.

15
min prep

20
min cook

12
servings

195
kcal/serving

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries (do not thaw)
1 tablespoon all-purpose flour (for coating berries)

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 2 cups flour, sugar, baking powder, and salt.
In a separate bowl, beat the egg, then stir in milk, oil, and vanilla.
Pour the wet ingredients into the dry ingredients and stir just until combined (batter will be lumpy). Do not overmix.
Toss blueberries with 1 tablespoon flour to coat, then gently fold into batter.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 18-22 minutes or until a toothpick inserted into center comes out clean.
Cool in pan for 5 minutes, then transfer to wire rack to cool completely.

Tips

For extra sparkle, sprinkle a little coarse sugar on top before baking.
Muffins can be stored in an airtight container at room temperature for up to 3 days.
To freeze, wrap individually and store for up to 3 months.

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