Easy Homemade Blueberry Muffins
Made with simple ingredients, this foolproof recipe creates bakery-style muffins with golden tops and juicy berries in every bite.
Servings: 8 muffins
Calories: 190kcal
Equipment
Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/3 cup avocado or vegetable oil
- 1 egg
- 1/3 cup milk or nondairy milk
- 1.5 tsp vanilla extract
- 8 oz fresh blueberries
Instructions
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners to prevent sticking.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- In a separate measuring jug, whisk together the oil, egg, vanilla extract, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined (a few lumps are okay). Be careful not to over mix (the batter will be thick).
- Gently fold in the blueberries, distributing them evenly throughout the batter.
- Divide the batter between 8-9 muffin cups, filling each to the top for bakery-style muffins with oversized tops.
- Bake for 15-20 minutes or until the tops are golden and a toothpick inserted into the center comes out with crumbs, not wet batter. Transfer the muffins to a cooling rack and let them sit for at least 10 minutes.
Notes
- If using frozen blueberries, add them in while frozen (do not thaw).
- You can toss blueberries in a small amount of flour to prevent them from sinking, but this isn’t necessary for this recipe since the batter is thick enough to hold them in place.
- If you prefer a sugar-coated top, you can add some granulated sugar to the tops of the muffins before baking.
- Store muffins for 3 days at room temp or 7 days in the fridge.
Nutrition
Serving: 1muffin | Calories: 190kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g