Description
These moist, fluffy blueberry muffins are packed with juicy berries and come together in just 30 minutes. Perfect for breakfast, brunch, or a quick snack, this easy recipe works beautifully with fresh or frozen blueberries and requires no mixer.
Ingredients
Scale
- 1 ½ cups (195g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/3 cup (80ml) vegetable oil
- 1 large egg
- 1/3 cup (80ml) milk or non-dairy milk
- 1 ½ teaspoons vanilla extract
- 6 to 8 ounces fresh or frozen blueberries
- 1 tablespoon sugar for topping
Instructions
- Preheat the oven to 400°F (204°C). Line a muffin tin with paper liners and lightly grease the top of the tin.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a measuring jug, mix the oil and egg, then add milk until it reaches the 1-cup line. Add vanilla and whisk.
- Combine the wet and dry ingredients. Stir gently until just mixed. Do not overmix.
- Fold in the blueberries.
- Divide batter evenly in muffin cups. Sprinkle sugar on top of each muffin.
- Bake for 15–20 minutes until golden and a toothpick comes out clean or with crumbs.
- Cool for a few minutes in the pan, then transfer to a wire rack.
Notes
- Use frozen blueberries without thawing to prevent color bleeding.
- Do not overmix the batter to keep muffins light and fluffy.
- Store at room temperature for 3 days or freeze up to 3 months.
- To make vegan, replace egg with flax egg and use plant-based milk.
- For mini muffins, bake 9–11 minutes.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 216
- Sugar: 17.2g
- Sodium: 71.3mg
- Fat: 8.2g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33.2g
- Fiber: 1g
- Protein: 2.9g
- Cholesterol: 19.4mg
Keywords: blueberry muffins, easy muffins, homemade muffins, quick muffin recipe, moist muffins