These blueberry muffins are the kind of cozy, nostalgic treat that feels like a hug in baked form. Made with simple pantry staples and juicy blueberries, they’re soft, moist, and lightly golden on top. No fancy equipment, no expensive ingredients—just good old-fashioned baking know-how. Whether you’re baking for breakfast, a snack, or a sweet addition to brunch, these muffins deliver bakery-style flavor without the bakery price tag. Plus, they come together in one bowl with minimal prep, making them ideal for busy mornings or spontaneous cravings.
Ingredients:
Dry Ingredients:
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 2 teaspoons baking powder
Wet Ingredients:
- ⅓ cup vegetable oil
- 1 large egg
- ½ cup milk (any kind works—dairy or plant-based)
- 1½ teaspoons vanilla extract
Add-ins:
- 1 cup blueberries (fresh or frozen; if frozen, don’t thaw)
- 1 teaspoon flour (for tossing blueberries to prevent sinking)
Optional Topping:
- Pinch of sugar (for a crunchy top)
Instructions:
1. Preheat and Prep
- Preheat your oven to 400°F (200°C).
- Line a 12-cup muffin tin with paper liners or lightly grease each cup.
2. Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
- This forms the base of your muffin batter and ensures even distribution of leavening.
3. Combine Wet Ingredients
- In a separate bowl or measuring cup, whisk together the vegetable oil, egg, milk, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients.
4. Blend the Batter
- Gently stir the wet and dry ingredients together until just combined.
- Don’t overmix—some lumps are okay! Overmixing can lead to tough muffins.
5. Add Blueberries
- Toss the blueberries with 1 teaspoon of flour to help them stay suspended in the batter.
- Fold them gently into the batter using a spatula.
6. Fill the Muffin Cups
- Divide the batter evenly among the muffin cups, filling each about ⅔ full.
- Sprinkle a pinch of sugar on top of each muffin for a crackly finish if desired.
7. Bake
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- The tops should be lightly golden and spring back when touched.
8. Cool and Enjoy
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling.
- Serve warm or at room temperature with butter, jam, or just as they are.
Serving Suggestions:
- Pair with Greek yogurt and honey for a balanced breakfast.
- Serve alongside scrambled eggs or a fruit salad for brunch.
- Enjoy with a hot cup of coffee, chai, or iced tea.
Storage Tips:
- Store in an airtight container at room temperature for up to 3 days.
- Freeze for up to 3 months—just thaw at room temp or microwave for 20–30 seconds.
- To reheat, warm in a 300°F oven for 5–7 minutes.
Tips & Variations:
- Frozen Blueberries: Toss in frozen—no need to thaw.
- Flavor Boost: Add lemon zest for a citrusy twist.
- Whole Wheat Option: Swap half the flour for whole wheat for extra fiber.
- Mix-ins: Try adding chopped nuts, chocolate chips, or cinnamon for variety.
- Gluten-Free: Use a 1:1 gluten-free flour blend and check your baking powder.
These muffins are proof that you don’t need a big budget to bake something beautiful. Want to try a version with streusel topping or maybe a lemon glaze next? I’ve got plenty of cozy twists to keep your muffin game strong 😋