Easy Blueberry Muffins
Blueberry Muffins - Deliciously moist and fluffy, bursting with juicy blueberries. Perfect for breakfast, brunch, or a quick snack. Enjoy with butter, honey, or your favorite toppings.
Equipment
- Mixing Bowls: Different sizes are needed to mix dry and wet ingredients separately.
- Measuring Cups and Spoons: Accurate measurement of ingredients ensures consistent results.
- Whisk and Wooden Spoon: Useful for blending ingredients smoothly.
- Electric Mixer: A hand or stand mixer helps achieve a uniform batter with less effort.
- Muffin Tin: Standard 12-cup size is common, ensuring proper portioning and baking.
- Paper Muffin Liners: Prevent sticking and contribute to easy cleanup.
- Cooling Rack: Allows muffins to cool evenly, preventing them from becoming soggy.
- Spatula: Ideal for scraping down the sides of bowls and folding ingredients gently.
- Ice Cream Scoop: Ensures even distribution of batter into muffin cups, resulting in uniform muffins.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg room temperature
- 1/3 to 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the Oven:
- Preheat the oven to 400°F (200°C).
- Line a 12-cup muffin tin with paper liners or grease the cups with a non-stick baking spray.
- Mix Dry Ingredients:
- In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 3/4 cup of granulated sugar, 1/2 teaspoon of salt, and 2 teaspoons of baking powder.
- Use a whisk to mix these dry ingredients thoroughly until well combined.
- Prepare Wet Ingredients:
- In a separate medium bowl, beat 1 egg until it is well blended.
- Add 1/3 cup of vegetable oil and 1 teaspoon of vanilla extract to the egg. Mix well.
- Pour in 1/3 to 1/2 cup of milk gradually, depending on the desired consistency.
- Combine Ingredients:
- Create a well in the center of the dry ingredients using a spatula.
- Pour the wet mixture into the well and stir gently until just combined; do not overmix to avoid dense muffins.
- Fold in Blueberries:
- Gently fold in 1 cup of blueberries, ensuring they are evenly distributed throughout the batter. If desired, coat the blueberries in a little flour to prevent them from sinking to the bottom.
- Fill Muffin Cups:
- Use a spoon or ice cream scoop to fill each muffin cup about three-quarters full with batter.
- If desired, sprinkle a little sugar on top for a crispy finish.
- Bake the Muffins:
- Place the muffin tin in the preheated oven.
- Bake for approximately 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the Muffins:
- Remove the muffin tin from the oven and allow it to cool for 5 minutes.
- Transfer the muffins to a wire rack to continue cooling completely before serving.
Notes
Notes for Easy Blueberry Muffins
- Blueberry Size: If using larger blueberries, they might sink to the bottom. Coat them in a little flour before adding to the batter to help them distribute evenly.
- Milk Consistency: Adjust the amount of milk based on your desired texture. More milk will result in a lighter and fluffier muffin.
- Topping Options: For a sweet and crunchy topping, sprinkle a little granulated sugar or cinnamon sugar on top of the batter before baking.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer bag for up to 3 months.
- Reheating: To reheat frozen muffins, microwave them for 30 seconds or until warmed through.