The Best Blueberry Muffins Ever Recipe

I’m totally hooked on these blueberry muffins that impress with moist crumb and burst of juicy blueberries. The sparkly sugar topping adds a fun crunch, elevating their charm. I love the simplicity of mixing everything in one bowl for a fast, flavor-packed treat I can’t wait to share with friends.

I love experimenting in my kitchen and this recipe for The Best Blueberry Muffins Ever is one of my favorites. I think its one bowl simplicity is perfect for busy mornings and it creates a muffin thats both moist and nutritionally balanced.

Using 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt gives a firm base for the batter. I like adding 1 large egg, a mix of 1/3 cup whole milk and 1/3 cup vegetable oil to keep them tender.

A teaspoon of vanilla extract brings a nice aroma and flavor while 1 cup of fresh blueberries adds natural sweetness and antioxidants. I always recommend sprinkling a little bit of coarse sugar on top for a sparkly crown.

I think these muffins are one of the best healthy blueberry muffin options and they work perfectly for a breakfast brunch or a light snack, even in slow cooker desserts style.

Why I Like this Recipe

I really love this recipe because it’s super simple to make. I mean, just one bowl and ya’re nearly done which means less mess and stress when I’m in a hurry.

I also dig the way the blueberries burst with flavor every time I bite into a muffin. It’s so cool how both fresh and frozen ones work so well.

Another thing is I appreciate that tall, sparkly crown on top. That little sprinkle of coarse sugar gives it a bit of flair that makes me feel like I’m treatin myself to something special even though it’s just a muffin.

Lastly, I love how forgiving the recipe is. The instructions are clear but leave enough room for little tweaks here and there, and that makes it perfect for my sometimes flawed, improvisational style in the kitchen.

Ingredients

• Flour provides carbohydrates for structure and a gentle base for the muffins.
• Sugar sweetens the muffins and gives quick energy while helping with browning.
• Baking powder acts as a leavening agent to produce fluffy, light muffins.
• Egg adds protein and moisture, helping bind the ingredients together.
• Blueberries pack antioxidants and natural tartness, plus a dose of fiber.
• Milk contributes creaminess, protein and moisture, enriching the overall taste.
• Oil or melted butter provides tender texture and a rich, moist flavor.
• Vanilla extract adds a warm aroma and deeper sweetness without overpowering.
• Sparkly coarse sugar gives a crunchy and extra sweet topping to finish.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• 1/3 cup milk (whole milk works best)
• 1/3 cup vegetable oil or melted butter
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries (or frozen, but dont thaw)
• Optional: A sprinkle of coarse sugar for a sparkly top

How to Make this

1. Preheat your oven to 400°F and line a muffin tin with paper liners or grease it lightly

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

3. In another bowl, beat 1 large egg lightly then mix in 1/3 cup milk, 1/3 cup vegetable oil (or melted butter) and 1 teaspoon vanilla extract

4. Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix because that can make the muffins tough

5. Gently fold in 1 cup fresh blueberries (or frozen if you have them, just dont thaw them)

6. Spoon the batter into the muffin cups filling them almost to the top, which helps get that tall, sparkly crown

7. If you like a bit of extra sparkle, sprinkle a little coarse sugar on top of each muffin

8. Bake the muffins in the preheated oven for about 18 to 20 minutes or until a toothpick inserted in the center comes out clean

9. Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack

10. Enjoy your moist and delicious blueberry muffins that have a perfect tall topping and a burst of blueberry flavor in every bite!

Equipment Needed

1. Preheated oven set to 400°F
2. Muffin tin with paper liners or nonstick spray
3. Two mixing bowls (one large for dry ingredients, one for the wet mix)
4. Measuring cups and spoons
5. Whisk or fork to beat the egg
6. Spatula to stir and fold in the blueberries
7. A spoon for scooping the batter
8. Toothpick for testing when the muffins are done
9. Wire cooling rack for transferring the muffins after baking

FAQ

• Q: Can i use frozen blueberries for these muffins?
  A: Yes, you can use frozen blueberries and dont thaw them first. They work just fine and help keep the muffins extra moist.
• Q: Do i have to use whole milk?
  A: While whole milk gives the best flavor, you can use other kinds if you need to. Just keep in mind it might change the texture a little bit.
• Q: Can i replace the vegetable oil with melted butter?
  A: Definitely, melted butter is a great substitute and gives the muffins a richer taste. Either works well in this recipe.
• Q: How can i get that sparkly top on my muffins?
  A: Simply sprinkle a bit of coarse sugar on top before baking. It gives a fun crunch and a little extra sweetness.
• Q: How long should i bake these muffins?
  A: Bake the muffins at 375°F for about 20-25 minutes. Check them towards the end and if a toothpick comes out clean, they are ready.

The Best Blueberry Muffins Ever Recipe Substitutions and Variations

• All-Purpose Flour: You can swap it with a mix of whole wheat and cake flour; try 1 cup whole wheat with 1/2 cup cake flour if you want a slightly nuttier flavor.
• Granulated Sugar: Brown sugar can be used as an alternative, though it’ll add a little molasses taste to your muffins.
• Milk: If you dont have whole milk, almond milk or soy milk works pretty well too, using the same amount.
• Vegetable Oil or Melted Butter: Coconut oil can be a good substitute, but it might change the flavor a tad.
• Vanilla Extract: You can try almond extract for a different twist, but be careful to use a bit less since it’s stronger in flavor.

Pro Tips

1. When mixin the batter, stop as soon as everything’s just combined. Overmixing can make your muffins all tough and not fluffy at all.
2. Be super careful when addin the blueberries. Gently fold ’em in, and if you’re usin frozen ones, dont thaw ’em first cause that can make the muffins watery.
3. If you wanna get that cool sparkly top, lightly sprinkle coarse sugar on each muffin. Too much sugar may burn though so just go easy.
4. Fill the muffin cups almost to the top. That way, the muffins rise nicely and you get that tall crown, but dont fill them too much or they might spill over.