Blueberry Muffin Recipe

This easy blueberry muffin recipe produces soft, moist muffins bursting with plump, fresh blueberries and finished with a decadent butter crumb. Perfect for breakfast, brunch, or a sweet-like snack, these homemade blueberry muffins are a delicious favorite!

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Cooking Method: Baking

Cuisine: American

Courses: Dessert

Difficulty: Beginner

Servings: 10

Calories: 216 kcal

Best Season: Suitable throughout the year

Description

This easy blueberry muffin recipe produces soft, moist muffins bursting with plump, fresh blueberries and finished with a decadent butter crumb. Perfect for breakfast, brunch, or a sweet-like snack, these homemade blueberry muffins are a delicious favorite!

Ingredients

1 1/2 cups All-purpose flour (Spooned and Leveled)
3/4 cup Granulated Sugar (Plus 1 tablespoon for Muffin Tops)
2 tsp Baking powder
1/4 tsp Fine Sea Salt
1/3 cup Vegetable Oil (or Avocado oil)
1 large Egg
1/3 cup Milk or Non-Dairy Milk (Use more as Needed)
1 1/2 tsp Vanilla Extract
8 ounces Fresh or Frozen Blueberries (Generous 1 cup)

Instructions

Prepare Muffin Batter

1
2
Preheat the oven to 400°F (ca. 204 °C). Line muffin cups with paper liners (8 for big muffins, 10 for standard, or 22 for mini).
3
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.
4
Whisk the flour, sugar, baking powder, and salt in a large bowl.
5
Choose a measuring jug that holds at least 1 cup (0.24 l). 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. Incorporate the vanilla extract and blend everything thoroughly.
6
Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Be careful not to overmix! The batter will be thick; see tips below.
7
Gently fold in the blueberries.

Bake muffins

8
9
Divide the batter between muffin cups. If you are making big-topped muffins, the batter will reach the tops of the paper liners. Sprinkle a little sugar on top of each muffin.
10
Bake muffins 15 to 20 minutes, or until 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.
11
To store, place them in a plastic bag, seal, and store at room temperature for up to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 216kcal

% Daily Value *
Total Fat 8.2g13%
Saturated Fat 1.2g6%
Cholesterol 19.4mg7%
Sodium 71.3mg3%
Total Carbohydrate 33.2g12%
Dietary Fiber 1g4%
Sugars 17.2g
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Frozen blueberries: Add frozen blueberries while frozen; do not thaw.
Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams).
The baking time for mini muffins will be shorter—monitor their progress and anticipate a baking time of 9 to 11 minutes.
Batter thickness: The batter should be thick and "scoopable," not runny or excessively thick like dough. If the batter is too runny, add flour, a tablespoon at a time, until it has the correct consistency. If the batter is too thick or dry, add a tablespoon of milk at a time until it reaches the right consistency.

Read it online: https://therecipenook.com/recipe/blueberry-muffin-recipe/