Proven way to grow 5 Blueberry Muffins
This recipe yields 5 perfectly baked blueberry muffins, ideal for a quick breakfast or a delightful treat. The method is straightforward and ensures a consistently delicious result.
Equipment
- Muffin tin
- Mixing bowls (large and medium)
- Whisk
- Spatula
- Paper liners (optional)
- Wire rack
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 0.5 cup granulated sugar
- 1 tsp baking powder teaspoon
- 0.25 tsp salt
Wet Ingredients
- 0.5 cup milk
- 0.25 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
Add-ins
- 0.75 cup fresh blueberries or frozen, not thawed
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a 6-cup muffin tin with paper liners or grease it well. In a large bowl, whisk together the flour, sugar, baking powder, and salt until they are well combined.
Mixing
- In a separate medium bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until the mixture is smooth and evenly incorporated. Pour the wet ingredients into the dry ingredients, mixing gently with a spatula until just combined; do not overmix, as lumps are acceptable.
Baking
- Gently fold in the fresh or frozen blueberries, ensuring they are evenly distributed throughout the batter. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full, and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooling
- Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature, and enjoy your perfectly baked blueberry muffins.
Notes
For extra flavor, sprinkle a little coarse sugar on top of the muffins before baking. Do not overmix the batter; it will make the muffins tough. If using frozen blueberries, do not thaw them beforehand to prevent them from sinking to the bottom of the muffins.