Easy Blueberry Muffins
This Easy Blueberry Muffins recipe yields moist, tender muffins bursting with blueberries.
Equipment
- muffin tin
- mixing bowl
- measuring cups
- measuring spoons
- Whisk
- spatula
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- ¾ cup granulated sugar plus 1 tablespoon for muffin tops
- 2 teaspoons baking powder aluminum-free preferred
- ¼ teaspoon fine sea salt
Wet Ingredients
- ⅓ cup vegetable oil safflower or avocado oil
- 1 large egg
- ⅓ cup milk or non-dairy milk, use more as needed
- 1.5 teaspoons vanilla extract
Add-ins
- 6 to 8 ounces fresh or frozen blueberries generous 1 cup
Instructions
Preparation
- Preheat the oven to 400°F (204°C). Line muffin cups with paper liners and lightly grease the tops of the muffin tin.
- In a large bowl, whisk the flour, sugar, baking powder, and salt.
- In a measuring jug, add the oil, crack in the egg, pour in enough milk to reach the 1-cup line, and add vanilla extract, then whisk until combined.
- Add the wet ingredients to the dry ingredients and stir gently until the batter comes together. Fold in the blueberries carefully.
- Divide the batter between muffin cups and sprinkle a little sugar on top. Bake for 15 to 20 minutes or until tops are no longer wet.
- Transfer to a cooling rack.
Notes
For mini muffins, use the same batter but watch the bake time closely, which will be 9 to 11 minutes. Store room-temperature muffins in an airtight container for up to 3 days or freeze them for up to 3 months.
Nutrition
Serving: 1muffinCalories: 216kcalCarbohydrates: 33.2gProtein: 2.9gFat: 8.2gSaturated Fat: 1.2gCholesterol: 19.4mgSodium: 71.3mgFiber: 1gSugar: 17.2g
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