Bite into one of these blueberry muffins and you’ll get a burst of juicy berries wrapped in a fluffy, golden crumb. They’re soft, sweet (but not too sweet), and topped with a light crunch that gives you that bakery-style muffin right at home. No dry centers. No sinking berries. Just pure muffin magic.
Whether it’s breakfast, snack time, or dessert, these muffins bring a little comfort in every bite. And yes, they’re just as good the next day—if any are left.
⏱ Prep Time 10 minutes | 🔥 Cook Time 20–22 minutes | 🍽 Servings 10–12 muffins | 🌱 Difficulty Level Easy | 📦 Storage Tips Store at room temp in an airtight container for 2 days, or refrigerate up to 5 days. Freeze for longer storage.
Ingredients List
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- ½ cup milk (plus more if needed)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Optional: 1 tablespoon flour (to coat berries)
- Optional topping: coarse sugar for crunch
Instructions
- Preheat oven: Set to 200°C (400°F). Line or grease a muffin tin.
- Mix dry ingredients: In a large bowl, whisk flour, sugar, salt, and baking powder.
- Add wet ingredients: In another bowl, whisk oil, egg, milk, and vanilla. Pour into dry ingredients and stir until just combined—don’t overmix.
- Fold in blueberries: Toss berries in 1 tbsp flour (optional) to prevent sinking. Gently fold into batter.
- Fill and top: Divide batter into muffin cups. Fill nearly to the top. Sprinkle with coarse sugar if using.
- Bake: Bake for 20–22 minutes until golden and a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a rack.
💡 Recipe Notes / Tips
- Frozen blueberries? Use straight from the freezer—no need to thaw.
- Want a taller muffin top? Chill filled muffin tin for 15 minutes before baking.
- For extra flavor: Add lemon zest to the batter.
🧮 Nutrition Info (approx. per muffin, 12 muffins)
- Calories: 190
- Carbs: 28g
- Fat: 7g
- Protein: 3g
- Sugar: 14g
❓FAQs
- Q: Can I use whole wheat flour?
A: Yes—replace up to half the flour with whole wheat. The texture will be denser but still tasty. - Q: Why did my muffins sink?
A: Overmixing or underbaking can cause sinking. Stir gently and bake fully. - Q: Can I make mini muffins?
A: Absolutely. Bake at same temp for 10–12 minutes.
Baked these fluffy blueberry beauties? Show off your batch and tag it with #the_food_pedia on Instagram 🫐🧁
