Classic Blueberry Muffins
These moist and fluffy blueberry muffins are quick to prepare and perfect for breakfast, snacks, or dessert. They work beautifully with either dairy or non-dairy milk—your choice!
Ingredients
- 1 ½ cups (180 g) all-purpose flour
- ¾ cup (150 g) granulated sugar, plus more for sprinkling
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup (80 ml) neutral oil (like canola, vegetable, or light olive oil)
- 1 large egg
- ⅓ to ½ cup (80–120 ml) milk (dairy or non-dairy both work)
- 1 ½ teaspoons vanilla extract
- 6 to 8 ounces (170–225 g) fresh or frozen blueberries
Instructions
- Preheat the oven to 400°F (200°C).
For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard muffins, line 10 cups. Fill any empty cups with 1–2 tablespoons of water to promote even baking. - Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Prepare the wet ingredients: In a measuring jug (at least 1-cup capacity), add the oil, then the egg. Fill with milk until the liquid reaches the 1-cup line. Add vanilla extract and whisk to combine.
- Combine: Pour the wet mixture into the dry ingredients and stir with a fork or spatula until just combined—do not overmix. Gently fold in the blueberries.
- Divide the batter: Spoon the batter into the prepared muffin cups. For big-topped muffins, fill the liners nearly to the top. Sprinkle the tops lightly with a bit of sugar for a sweet crust.
- Bake for 15–20 minutes, or until the muffin tops look set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Cool in the pan for 5 minutes, then transfer to a wire rack.
- Storage:
- Store at room temperature in a sealed plastic bag for 2–3 days.
- For longer storage, wrap muffins tightly in aluminum foil or place in freezer-safe bags and freeze.