Easy Blueberry Muffins
These easy blueberry muffins are soft, moist, and packed with juicy blueberries in every bite. Made with simple pantry staples and ready in just 25 minutes, they deliver bakery-style flavor with minimal effort. Perfect for breakfast, brunch, snacks, or a simple homemade dessert.
Servings: 12 muffins
Calories: 185kcal
Cost: 5
Equipment
- 12-cup muffin pan
- paper muffin liners
- large mixing bowl
- whisk
- rubber spatula
- wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tbsp coarse sugar for topping (optional)
Instructions
- Preheat the oven to 400°F and line a muffin pan with paper liners or lightly grease the cups.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- In a separate measuring cup or bowl, whisk together the vegetable oil, egg, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the blueberries carefully using a rubber spatula, keeping the berries intact.
- Divide the batter evenly among the muffin cups and sprinkle with coarse sugar if desired.
- Bake for about 20 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for several minutes before transferring the muffins to a wire rack to cool completely.
Notes
Toss blueberries with 1 tablespoon of flour before folding into the batter to prevent sinking. Frozen blueberries can be used directly from frozen. Store at room temperature for up to 3 days or freeze for up to 3 months.