Description

These classic Blueberry Muffins are moist, tender, and bursting with fresh or frozen blueberries. Perfect for breakfast or an anytime snack, they feature a slightly sweet crumb and optional coarse sugar topping for a delightful crunch. Easy to make with simple pantry ingredients, these muffins bake up quickly and bring a homemade bakery feel to your kitchen.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 tablespoon flour (for tossing blueberries)

Wet Ingredients

1/3 cup vegetable oil
1/2 cup milk
1 large egg
1 teaspoon vanilla extract

Fruit

1 cup fresh or frozen blueberries (do not thaw if frozen)

Topping (Optional)

Coarse sugar for sprinkling

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 400°F and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder until evenly combined.
Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, milk, egg, and vanilla extract until smoothly blended.
Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients bowl. Stir gently just until the ingredients are incorporated; avoid overmixing to keep muffins tender.
Toss Blueberries with Flour: To prevent the blueberries from sinking in the batter, toss them with 1 tablespoon of flour, then gently fold them into the batter.
Fill Muffin Cups: Evenly distribute the batter among the muffin cups, filling each about three-quarters full. If desired, sprinkle the tops with coarse sugar for a crunchy topping.
Bake: Bake the muffins in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, then enjoy.

Notes

For bakery-style muffins with a higher top, fill the muffin cups nearly to the top and bake at 425°F for the first 5 minutes, then reduce the temperature to 375°F for the remaining bake time.
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free option.
For a healthier variation, replace half of the all-purpose flour with whole wheat flour.