Introduction:
Nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These golden, fluffy muffins are packed with juicy blueberries and have a perfectly crisp top. Whether making them for breakfast, a snack or to impress guests, this simple recipe will always give you bakery-quality results.
Blueberry Muffins Recipe
Ingredients:
- 1 ½ cups (190g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 large egg
- ½ cup (120ml) milk
- ¼ cup (60ml) vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 cup (150g) fresh or frozen blueberries
- 1 tbsp flour (to coat the blueberries)
Instructions:
- Preheat Oven: Set your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Prepare Wet Ingredients: In another bowl, beat the egg, then mix in milk, oil (or melted butter), and vanilla extract.
- Combine: Gradually fold the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing to keep the muffins fluffy.
- Prepare Blueberries: Toss the blueberries with 1 tbsp of flour to prevent them from sinking, then gently fold them into the batter.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Enjoy: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Tips:
- Use fresh blueberries for the best flavor, but frozen ones work well too (don’t thaw them before use).
- Sprinkle a little sugar on top before baking for a crunchy muffin top.
- Store in an airtight container for up to 3 days or freeze for longer freshness.
Enjoy your homemade blueberry muffins! 🍽️✨