Go Back
Deliciously baked blueberry muffins with golden tops

Proven way to grow 5 Blueberry Muffins at homeBlueberry Muffins

This recipe provides a proven method to bake delicious blueberry muffins at home. It yields 5 muffins, perfect for a small batch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 muffins
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cup milk
  • 0.25 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
Add-ins
  • 0.75 cup fresh blueberries

Equipment

  • Muffin tin
  • Paper liners (optional)
  • Large bowl
  • Medium bowl
  • Whisk
  • Spatula
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a 6-cup muffin tin with paper liners or grease it well.
Mixing
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
  2. In a separate medium bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix, as lumps are okay.
  4. Gently fold in the fresh blueberries.
Baking
  1. Divide the batter evenly among the 5 muffin cups.
  2. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Cooling
  1. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use fresh blueberries. If using frozen, do not thaw them first and toss them with a tablespoon of flour before adding to the batter to prevent sinking. Do not overmix the batter; a few lumps are desirable for tender muffins.