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Quick and Easy Blueberry Muffins
4.9 (1409 reviews)
This easy blueberry muffin recipe is our most popular for a reason! It’s quick to make and yields muffins with a moist, tender center bursting with blueberries and a perfectly golden-brown top. This recipe makes eight large, big-topped muffins, ten standard muffins, or 20 to 22 mini muffins. When measuring the flour for these muffins, either weigh it or use the “spoon and level” method: Fluff the flour, spoon it into the measuring cup, and level off the top with a flat edge. You can see me do this in our video!
Total Time30
Servings8
216
Caloriesper servingNutrition Information
216
Calories
8.2g
Fat
33.2g
Carbs
2.9g
Protein
1g
Fiber
17.2g
Sugar
Ingredients
- 1 ½ cups (195g) all-purpose flour, spooned and leveled
- 3/4 cup (150g) granulated sugar, plus 1 tablespoon for muffin tops
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/3 cup (80ml) vegetable oil, safflower oil, or avocado oil
- 1 large egg
- 1/3 cup (80ml) milk or non-dairy milk, use more as needed
- 1 ½ teaspoons vanilla extract
- 6 to 8 ounces fresh or frozen blueberries, generous 1 cup
Instructions
- 1Prepare Muffin Batter
- 2Preheat the oven to 400°F (204°C). Line muffin cups with paper liners (8 for big muffins, 10 for standard, or 22 for mini).
- 3Lightly grease or spray the tops of the muffin tin with oil to prevent the oversized tops from sticking. High-quality nonstick pans may not require this.
- 4Whisk the flour, sugar, baking powder, and salt in a large bowl.
- 5Choose a measuring jug that holds at least 1 cup. Add the oil to the jug, and then crack in the egg. Pour in enough milk to reach the 1-cup line on the jug (this should be about 1/3 cup of milk). Add the vanilla extract and whisk until everything is combined.
- 6Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Be careful not to overmix! The batter will be thick, see tips below.
- 7Gently fold in the blueberries.
- 8Bake Muffins
- 9Divide the batter between muffin cups. If making big-topped muffins, the batter will come to the tops of the paper liners. Sprinkle a little sugar on top of each muffin.
- 10Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
- 11To store, place them in a plastic bag, seal, and store at room temperature for up to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.