Classic Blueberry Muffins

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Classic Blueberry Muffins – Soft, Fluffy & Bursting with Berries

Start your morning right with these tender, golden blueberry muffins made from simple ingredients you probably already have on hand. No fancy techniques or gadgets—just a few bowls, a whisk, and 30 minutes of your time. Whether you’re using fresh or frozen berries, these muffins come out perfectly fluffy every time.

Ingredients

  • 1 1/2 cups (195 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar, plus 1 tbsp for topping
  • 1/4 tsp fine sea salt
  • 2 tsp baking powder
  • 1/3 cup (80 ml) neutral oil (canola, vegetable, or grapeseed)
  • 1 large egg
  • 1/3 to 1/2 cup (80–120 ml) milk (dairy or non-dairy)
  • 1 1/2 tsp vanilla extract
  • 6 to 8 oz fresh or frozen blueberries

Instructions

  1. Preheat Oven
    Set your oven to 400°F (200°C). Line 8 muffin cups for larger muffins or 10 for standard size. For even baking, fill any empty cups with 1–2 tablespoons of water.
  2. Mix Dry Ingredients
    In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Prepare Wet Ingredients
    In a measuring jug, add the oil and crack in the egg. Pour in enough milk to reach the 1-cup mark, then add the vanilla. Whisk until fully combined.
  4. Combine Batter
    Pour the wet mixture into the dry ingredients. Stir gently with a fork until just combined—do not overmix or the muffins may become dense.
  5. Add Blueberries
    Gently fold in the blueberries, being careful not to crush them.
  6. Fill Muffin Cups
    Divide the batter evenly among the liners. For bakery-style muffins, fill each cup to the top. Sprinkle a little sugar on each for a sweet, crunchy top.
  7. Bake
    Bake for 15–20 minutes or until the tops are golden and a toothpick inserted into the center comes out clean or with a few crumbs.
  8. Cool & Serve
    Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Storage Tips

  • Room Temperature: Store in an airtight container or sealed bag for up to 3 days.
  • Freezing: Wrap muffins individually in foil or place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave.

 

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