Blueberry Muffins
These delicious blueberry muffins are easy to make at home, offering a perfect balance of sweet and tangy flavors. Enjoy them warm for a delightful breakfast or snack.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- 6-cup muffin tin
- Paper liners
- Wire rack
Ingredients
Dry Ingredients
- 1 cup All-purpose flour
- 1/2 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 1/4 teaspoon Salt
Wet Ingredients
- 1 Large egg
- 1/2 cup Milk
- 1/4 cup Vegetable oil
- 1 teaspoon Vanilla extract
Add-ins
- 1 cup Fresh blueberries
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a 6-cup muffin tin with paper liners or grease it thoroughly.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- In a separate medium bowl, whisk the egg, milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; avoid overmixing.
- Gently fold the fresh blueberries into the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Do not overmix the batter, as this can lead to tough muffins; a slightly lumpy batter is perfect for a tender crumb.