These classic blueberry muffins are bursting with juicy berries and have a tender, moist crumb. Perfect for breakfast, brunch, or a sweet snack, they come together quickly and bake up beautifully golden and domed.
🍴 Ingredients
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ tsp salt
- 2 tsp baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ – ½ cup milk (as needed)
- 1½ tsp pure vanilla extract
- 1 cup fresh or frozen blueberries
- Optional: coarse sugar for topping
🔥 Instructions (Makes 12 Muffins)
Preheat and Prep:
Preheat your oven to 400°F (204°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
Mix the Dry Ingredients:
In a large bowl, whisk together flour, sugar, salt, and baking powder.
Combine Wet Ingredients:
In a separate bowl or measuring cup, whisk together the oil, egg, vanilla, and ⅓ cup milk. Add just enough milk to reach 1 cup of total liquid when combined with the egg and oil.
Form the Batter:
Pour the wet ingredients into the dry mixture and stir gently until just combined. Don’t overmix—it’s okay if the batter is a little lumpy.
Fold in the Berries:
Carefully fold in the blueberries. If using frozen berries, toss them with a little flour first to prevent bleeding.
Fill the Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle tops with coarse sugar for a sweet crunch (optional).
Bake Until Golden:
Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.
📦 Amazon Must-Haves to Help You Create the Best Blueberry Muffins
- 🧁 Muffin Pan — Non-stick and evenly heating, this pan ensures golden muffins every time.
- 🍇 Silicone Baking Cups — Eco-friendly and reusable—perfect for a no-fuss muffin release.
- 🥄 Large Scoop — Great for evenly portioning batter into muffin tins with no mess.
- 🧂 Coarse Sugar Topping — Adds a bakery-style crunchy top for an irresistible finish.
💡 Helpful Tip: For extra fluffy muffins, let your batter rest for 10–15 minutes before baking. This gives the leavening agents time to activate and results in a taller, softer crumb.
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