Blueberry Muffins
These blueberry muffins are moist, tender, and bursting with juicy berries under a sweet, golden crown. A simple batter comes together in one bowl for a bakery-style muffin at home. They are perfect for breakfast, brunch, or an anytime snack.
- ⏱ 35 min
- 📊 easy
- 🍽 Family
Ingredients
- 2 cups flour
- 3/4 cup sugar
- 1.5 cups blueberries
- 2 eggs
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 200C (400F) and line a muffin tin.
- Whisk the flour, sugar, baking powder, and a pinch of salt together.
- In another bowl, mix the eggs, milk, oil, and vanilla.
- Combine the wet and dry ingredients, stirring just until barely mixed.
- Toss the blueberries with a little flour and fold them in gently.
- Divide into the tin and bake for 18 to 22 minutes until golden and a toothpick comes out clean.
💡 Chef's tip
Do not overmix the batter; stir just until the flour disappears so the muffins stay light and tender rather than dense and tough.
Tossing the blueberries in a spoonful of the flour before folding them in keeps them suspended throughout the batter instead of sinking to the bottom.
Nutrition (per serving)
- Calories: 230 kcal
- Protein: 4 g
- Carbs: 34 g
- Fat: 9 g
