This classic blueberry muffin recipe yields moist, tender muffins with a lightly crisp top, perfect for breakfast or an afternoon treat.
Ingredient
Recipe: Classic Blueberry Muffins
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 3/4 cup (150g) granulated sugar
– 1/2 teaspoon salt
– 2 teaspoons baking powder
– 1/3 cup (80ml) vegetable oil
– 1 large egg
– 1/3 – 1/2 cup (80–120ml) milk (room temperature)
– 1 teaspoon vanilla extract
– 1 cup (150g) fresh or frozen blueberries (do not thaw if frozen)
– Optional topping: 2 tablespoons sugar mixed with 1/2 teaspoon cinnamon
Directions:
1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with butter or nonstick spray.
2. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
3. In a separate small bowl, mix the vegetable oil, egg, and vanilla. Add milk as needed to make about 1 cup of wet mixture total.
4. Pour the wet ingredients into the dry ingredients and stir gently just until combined. The batter will be slightly lumpy and thick.
5. Gently fold in the blueberries, being careful not to overmix to avoid bruising the berries.
6. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
7. Optional: Sprinkle the cinnamon-sugar topping evenly over the muffins for a sweet crust.
8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Information (per muffin, makes 12):
– Calories: ~180 kcal
– Protein: 2.5 g
– Fat: 7 g
– Carbohydrates: 27 g
– Fiber: 1 g
– Sugar: 15 g
– Sodium: 170 mg
Notes:
– For a healthier variation, substitute half the all-purpose flour with whole wheat flour.
– Fresh blueberries provide the best texture, but frozen can be used if kept cold and stirred in carefully.
– These muffins freeze well; wrap tightly and store in a freezer-safe container for up to 3 months.