My family has been using this incredible blueberry muffin recipe for years! You can have warm homemade muffins in less than 30 minutes. I’ve baked these blueberry muffins so many times that I can practically make them in my sleep! Even on my sleepiest mornings, these muffins turn out perfectly light and fluffy inside, with a sweet, irresistible crackly top. They work beautifully with fresh blueberries and do well with frozen, so my family makes them all year round.
Ingredients Needed:
- 1 ½ cups (195g) all-purpose flour, spooned and leveled
- 3/4 cup (150g) granulated sugar, plus 1 tablespoon for muffin tops
- 2 teaspoons baking powder, we prefer aluminum-free
- 1/4 teaspoon fine sea salt
- 1/3 cup (80ml) vegetable oil, safflower oil, or avocado oil
- 1 large egg
- 1/3 cup (80ml) milk or non-dairy milk, use more as needed
- 1 ½ teaspoons vanilla extract
- 6 to 8 ounces fresh or frozen blueberries, generous 1 cup
Steps:
- Preheat oven and prep pan: Preheat the oven to 400°F (204°C). Line muffin cups with paper liners (8 for big muffins, 10 for standard, or 22 for mini muffins). Lightly grease or spray the tops of the muffin tin with oil to prevent the oversized tops from sticking (high-quality nonstick pans may not require this).
- Prepare the dry ingredients: In a large bowl, whisk the flour, sugar, baking powder, and salt.
- Prepare the wet ingredients: Choose a measuring jug that holds at least 1 cup. Add the oil to the jug, and then crack in the egg. Pour in enough milk to reach the 1-cup line on the jug (this should be about 1/3 cup of milk). Add the vanilla extract and whisk until everything is combined.
- Make the batter: Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Gently fold in the blueberries. Be careful not to overmix! The batter will be thick (see tips below).
- Bake the muffins: Divide the batter between muffin cups. If making big-topped muffins, the batter will come to the tops of the paper liners. Sprinkle a little sugar on top of each muffin. Bake muffins for 15 to 20 minutes or until the tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
Tips for Success:
- No electric mixer needed. These blueberry muffins are as easy as homemade pancakes. Just a bowl, whisk, and a spoon are all you need. Simply stir and bake!
- Tip 2: Take care when measuring your flour. For a perfect batter every time, pay close attention to how you measure your flour. We’ve found that using the “fluff and spoon” method prevents a heavy, dense batter.
- Tip 3: Sprinkle a little sugar on top. For that incredible, crackly sugar top we love, sprinkle a little sugar on the muffins before they go in the oven. It’s a simple step that makes a big difference! I love this tip so much, that I also use it when making our lemon blueberry muffins and these vanilla peach muffins.
- Tip 4: Use a hot, preheated oven. A higher oven temperature is the secret to a beautifully domed muffin. Bake the muffins at 400°F for 15 to 20 minutes to help them rise quickly and get that classic bakery-style top.