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Easy Blueberry Muffins

Close-up of an easy blueberry muffin, split open to reveal a fluffy interior packed with juicy blueberries.
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Learn how to make fluffy, bakery-style blueberry muffins with tall domes. This easy recipe is perfect for breakfast or snacks and works with fresh or frozen blueberries.

Ingredients

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  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • Optional: Streusel topping or sparkling sugar for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  5. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. If desired, sprinkle the tops with streusel topping or sparkling sugar.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For taller domes, start baking at a higher temperature (400°F) and then reduce the heat to 375°F (190°C) after the first 5 minutes.
  • Using room temperature ingredients can help create a more uniform batter.
  • If you don’t have muffin liners, you can grease the muffin tin thoroughly with butter or cooking spray.
  • This recipe is a great base for other fruits like raspberries or chopped strawberries.

Nutrition

Find it online: https://gourmetgaze.com/easy-blueberry-muffins/