Go Back
Freshly baked blueberry muffins with golden tops on a cooling rack.

Quick way to grow 7 delicious Blueberry Muffins

This recipe provides a quick and easy way to bake 7 delicious blueberry muffins, perfect for a breakfast treat or snack. It's ideal for those who want freshly baked goods without a lot of fuss.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 7 muffins
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Muffin Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 large egg
  • 0.5 cup milk
  • 0.25 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Equipment

  • oven
  • muffin tin
  • paper liners (optional)
  • large bowl
  • whisk
  • medium bowl
  • spoon or spatula
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a 7-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
  3. In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix with a spoon or spatula until just combined; be careful not to overmix, as lumps are okay.
  5. Gently fold in the blueberries until they are evenly distributed throughout the batter.
Baking
  1. Divide the batter evenly among the 7 muffin cups, filling each about two-thirds full.
  2. Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  3. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, sprinkle a little coarse sugar on top of the muffins before baking. If using frozen blueberries, do not thaw them before adding to the batter to prevent them from sinking and coloring the batter too much.