Blueberry Muffins Recipe

Delight in moist, indulgent muffins brimming with plump blueberries that perfectly balance sweetness and a hint of zest. Reminiscent of The Best Lemon Blueberry Muffins, these treats evoke the charm of a cozy bakery with every bite. Enjoy the comforting allure of Homemade Blueberry Muffins that elevate any breakfast or snack time.

I love whipping up these Blueberry Muffins on weekend mornings when I need something quick, energizing and delicious. There is a good balance of macronutrients in this recipe.

The moist and slightly dense muffins are filled with juicy blueberries that provide antioxidants and vitamins which are great for a nutritious breakfast or snack. I mix 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, a pinch of salt and 2 teaspoons baking powder as they all blend perfectly to give the muffins a tender crumb.

Adding 1/3 cup vegetable oil, 1 large egg, 1/3 cup milk and 1 teaspoon vanilla extract brings in enough protein and fats to keep me satisfied for hours. Whether you are using fresh or frozen blueberries, the result is always consistently luscious.

I sometimes compare these to some bakery style lemon blueberry muffins or dessert crepes but these should stand out on their own without any extra fuss. Enjoy making these treats as much as I do!

Why I Like this Recipe

I really love this recipe because it’s super simple to make, and most of the ingredients are things i always have lying around. I also like how quick it comes together; even when i’m in a rush, i can whip it up for a tasty breakfast or snack. Another reason i enjoy it is that i can use either fresh or frozen blueberries, so it’s really flexible depending on what i have available. Lastly, the muffins come out moist and full of juicy blueberries, which makes each bite feel extra yummy even if i mess up mixing the batter a little bit.

Ingredients

• All-purpose Flour: Provides structure and carbohydrates for energy and texture.
• Granulated Sugar: Gives sweetness and caramelizes to create a tasty golden color.
• Blueberries: Packed with antioxidants, fiber, and natural tart-sweet flavor in each bite.
• Vegetable Oil: Adds moisture and richness, ensuring soft, satisfying muffin crumbs.
• Baking Powder: Acts as a leavening agent to help muffins rise, staying light.
• Milk: Boosts moisture and enriches flavor with smooth, tender crumb quality.
• Vanilla Extract: Provides a subtle aroma and depth that ties all flavors together.
• Salt: Enhances overall flavor and balances sweetness without overpowering taste.
• Egg: Binds ingredients, adds protein and helps achieve a tender, cakey crumb.
• Combined Ingredients: They blend perfectly yielding a balanced mix of textures and sweet, fruity flavors.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 large egg
• 1/3 cup milk (or a little more if the batter seems too thick)
• 1 teaspoon vanilla extract
• 1 cup blueberries (fresh or frozen works great)

How to Make this

1. First, preheat your oven to 400°F and line a muffin pan with liners or grease it well.

2. In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 3/4 cup granulated sugar, 1/2 teaspoon salt, and 2 teaspoons of baking powder.

3. In a separate bowl, beat 1 large egg and then mix in 1/3 cup of vegetable oil, 1/3 cup of milk (add a bit more if needed later), and 1 teaspoon of vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir until just combined; its okay if the batter is a bit lumpy.

5. Gently fold in 1 cup blueberries. Be careful not to overmix since that could break up the berries and make the batter turn blue.

6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full so the muffins will have room to rise.

7. Place the muffins in the oven and bake for 20-25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.

8. Once baked, let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool further.

9. Enjoy these moist, slightly dense muffins as a tasty breakfast treat or a yummy afternoon snack!

10. If you are using frozen blueberries, you can add them directly without thawing, and if you find the batter too thick, add a splash more milk.

Equipment Needed

1. Oven (preheated to 400°F)
2. Muffin pan (lined with paper liners or greased well)
3. One large mixing bowl
4. One small bowl
5. A whisk for mixing the dry ingredients
6. Measuring cups and spoons
7. A spatula or spoon for stirring the batter
8. A spoon for portioning the batter into the muffin pan
9. A toothpick for checking if the muffins are done
10. A wire rack for cooling the muffins after baking

FAQ

Blueberry Muffins Recipe Substitutions and Variations

• If you don’t have all-purpose flour, you could try using whole wheat pastry flour or a gluten-free blend, though that might change the texture a bit.
• Rather than granulated sugar, you might use honey or maple syrup. Just remember to adjust the liquid amounts a bit since they’re more fluid.
• If vegetable oil is missing, melted coconut oil or canola oil can work just fine.
• In place of a large egg, you can whip up a flax egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water.
• If milk isn’t on hand, almond or soy milk are good alternatives and should work well in this recipe.

Pro Tips

1. When mixin the batter, stop as soon as the ingredients combine – it’s ok if theres a few lumps. Overmixing can make your muffins kinda tough.
2. If you’re tossin in frozen blueberries, add them straight from the freezer but be careful they might bleed and turn your batter a bit blue.
3. Keep an eye on your oven temp; ovens can vary a lot, so check your muffins a couple minutes early to prevent overbaking.
4. If the batter looks too thick, add a splash more milk gradually, but don’t go overboard or else the muffins might turn out too wet.