Description
These Ultimate Moist & Flavorful Blueberry Muffins are a delightful treat packed with fresh blueberries and a perfect balance of sweetness and texture. Easy to prepare and baked to golden perfection, they’re ideal for breakfast or a tasty snack.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ tsp salt
- 2 tsp baking powder
Wet Ingredients
- â…“ cup vegetable oil
- 1 large egg
- â…“ cup milk (or more if needed)
- 1 tsp vanilla extract
Add-ins
- 1 cup fresh blueberries
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder until they are well combined.
- Combine Wet Ingredients: In a separate bowl, stir together the vegetable oil, large egg, milk, and vanilla extract until the mixture is smooth and uniform.
- Mix Wet and Dry: Pour the wet mixture into the dry ingredients bowl and gently fold them together until just combined, taking care not to overmix to keep the muffins tender.
- Add Blueberries: Carefully fold the fresh blueberries into the batter to evenly distribute them without crushing.
- Fill Muffin Cups: Divide the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to ensure they rise nicely.
- Bake: Bake the muffins for 18-20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cooling and Serving: Allow the muffins to cool slightly in the pan, then remove and serve warm for the best flavor and texture.
Notes
- For extra moisture, you can add an additional tablespoon of milk if the batter seems too thick.
- Fresh blueberries are preferred, but frozen can be used if thawed and drained well.
- Do not overmix the batter to avoid dense muffins; a few lumps are okay.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
