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This Easy Blueberry Muffin recipe stands out for its perfect balance of simplicity and flavor.
It’s incredibly approachable, making it ideal for bakers of all levels who want quick results without sacrificing quality.
The muffins boast a moist, tender crumb bursting with juicy blueberries and a golden-brown top that rivals bakery classics.
Nutritionally, these muffins offer a moderate source of protein (2.9g per muffin) and fiber from the blueberries, alongside good fats derived from healthy vegetable oils like avocado or safflower oil.
With relatively low saturated fat and cholesterol content, they’re a satisfying treat that fits well into balanced diets.
The recipe’s flexibility—whether you prefer standard, large bakery-style, or mini muffins—makes it perfect for everyday breakfasts, snacks, or meal prep.
Plus, the option to swap in other fruits adds versatility, keeping your baking fresh and exciting.
Must-Have Tools for Perfect Results
Nonstick Muffin Pan
Essential for even baking and easy muffin removal. A quality nonstick pan ensures golden tops and minimal sticking, making cleanup a breeze and boosting your confidence in baking.
Mixing Bowls (Large and Medium)
Vital for combining dry and wet ingredients separately. Durable, easy-to-clean bowls streamline preparation and help prevent overmixing for tender muffins every time.
Measuring Cups and Spoons
Precision matters in baking. Accurate measuring tools ensure the perfect flour-to-liquid ratio, which is key for the ideal batter consistency and muffin texture.
Whisk
The perfect tool for quickly blending wet ingredients to a smooth consistency, creating an evenly mixed batter without overworking the gluten.
Cooling Rack
Allows muffins to cool evenly, preventing soggy bottoms and preserving the delicate crumb structure for a professional finish.
Blueberry Muffins
Equipment
- 1 Nonstick muffin pan (8 or 10 cups)
- 2 Large mixing bowls
- 1 Set measuring cups and spoons
- 1 Whisk
- (1) Cooling rack
Ingredients
- ¾ cup 150 grams granulated sugar, plus 1 tablespoon extra for topping
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- ⅓ cup 80 ml vegetable oil (such as safflower, avocado, or neutral oil)
- 1 large egg
- ⅓ cup 80 ml milk or plant-based milk (add more if needed)
- 1 ½ teaspoons pure vanilla extract
- 1 cup 6 to 8 ounces fresh or frozen blueberries
Instructions
- Prepare Oven and Muffin Pan: Preheat your oven to 400°F (204°C). Line your muffin tin with paper liners—use 8 for large muffins, 10 for standard-sized, or 22 for mini muffins. Lightly grease the muffin pan tops with a small amount of oil or nonstick spray to help prevent the muffin crowns from sticking, especially if you’re making larger muffins.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until thoroughly blended. This even distribution ensures your muffins will rise properly and have balanced sweetness.
- Mix Wet Ingredients: In a separate measuring cup or medium bowl, pour in the vegetable oil, then crack the egg into the oil. Add milk until the total liquid reaches about 1 cup in volume (roughly ⅓ cup milk in addition to oil and egg). Stir in the vanilla extract, whisking gently until the mixture is smooth and uniform.
- Bring Wet and Dry Together: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or large spoon, gently fold everything together just until the flour is moistened. Avoid overmixing—the batter should be thick and lumpy, not smooth or runny, to keep the muffins tender.
- Fold in Blueberries: Carefully fold the blueberries into the batter, ensuring they are evenly distributed but without crushing them. If you’re using frozen blueberries, add them directly from the freezer to keep the batter from turning blue.
- Portion Batter into Muffin Cups: Scoop the batter evenly into the prepared muffin cups. For bakery-style tall muffins, fill the cups almost to the top. Sprinkle each muffin with a little extra granulated sugar to add a delicate, crunchy crust.
- Bake to Perfection: Place the muffin pan in the preheated oven and bake. Standard or large muffins take 15–20 minutes; mini muffins require less time, about 9–11 minutes. Check for doneness by inserting a toothpick into the center—if it comes out with moist crumbs but no raw batter, they’re ready.
- Cool and Enjoy: Remove the muffins from the oven and transfer them to a cooling rack. Let them cool slightly before serving to fully develop their flavors and texture.
Notes
- Flour Measuring Tips: To avoid dense muffins, fluff the flour before scooping and level off with a knife, or use a kitchen scale for best accuracy.
- Using Frozen Blueberries: Add frozen berries directly to the batter without thawing to prevent color bleed and soggy muffins.
- Fruit Variations: Swap blueberries with raspberries, blackberries, or diced peaches (frozen or fresh). Adjust quantity to about 1 to 1 ¼ cups.
- Batter Consistency: Your batter should be thick and hold shape when scooped. If too thin, add flour one tablespoon at a time; if too dry, add milk a tablespoon at a time.
- Storage: Store muffins at room temperature in an airtight container for up to 3 days. For longer storage, freeze in foil or freezer bags for up to 3 months. Thaw before serving.
Chef’s Secrets to Baking Perfection
Achieving moist, tender blueberry muffins with a perfectly domed top comes down to a few key techniques.
First, measuring your flour accurately is crucial—too much flour can lead to dense muffins, so either weigh your flour or use the spoon-and-level method for best results.
When mixing, be gentle and avoid overworking the batter; a few lumps are okay and help keep the crumb light.
Using vegetable oils like avocado or safflower not only adds moistness but also keeps the fat content heart-healthy with unsaturated fats.
For the best blueberry bursts, add frozen berries straight from the freezer—this prevents the batter from turning purple and keeps the berries intact.
Lastly, sprinkling sugar on top before baking creates a slight crunchy crust, elevating both texture and presentation.
Keeping these tips in mind will ensure bakery-quality muffins from your own kitchen every time.
Serving Suggestions for Every Occasion
Blueberry muffins are incredibly versatile and can be enjoyed in many ways.
They’re a perfect breakfast companion paired with a hot cup of coffee or tea, making morning routines easier and more delicious.
For a satisfying snack, serve them alongside a dollop of Greek yogurt or a smear of cream cheese for added creaminess and protein.
These muffins also make delightful treats at brunch gatherings—arranged on a platter with fresh fruit and a light salad, they bring both color and flavor to the table.
For an indulgent twist, warm muffins slightly and drizzle with honey or a light glaze.
Mini muffins are fantastic finger foods for kids’ parties or picnic bites, while the larger versions work beautifully as grab-and-go options for busy days.
Storage Tips for Freshness and Flavor
To keep your blueberry muffins fresh, store them at room temperature in an airtight container or tightly sealed plastic bag for up to three days.
Avoid refrigeration, as this can dry them out and diminish their tender texture.
If you want to preserve muffins longer, freezing is your best option.
Wrap each muffin individually in aluminum foil or place them in a freezer-safe bag to prevent freezer burn.
When ready to enjoy, thaw them at room temperature or warm them gently in the microwave or oven for that just-baked taste.
If you plan to freeze mini muffins, consider using parchment paper between layers to keep them from sticking together.
Proper storage will ensure your muffins retain their moisture, flavor, and softness whenever you want a quick treat.
Frequently Asked Questions About Muffins
1. Can I substitute the all-purpose flour with whole wheat?
Yes, you can swap whole wheat flour for all-purpose, but muffins might be denser and have a nuttier flavor. Try using half whole wheat and half all-purpose for a balanced texture.
2. Are frozen blueberries better than fresh for baking?
Frozen blueberries work wonderfully and are often preferred because they’re less likely to bleed color if added directly from frozen. Fresh berries are great too but might break down more during mixing.
3. Can I make these muffins dairy-free?
Absolutely! Simply use a plant-based milk like almond, oat, or soy milk, and choose a dairy-free oil. The recipe is already designed to be flexible with milk choices.
4. How do I prevent blueberries from sinking to the bottom?
Coat the berries lightly with flour before folding them into the batter. This helps suspend them evenly throughout the muffins rather than sinking.
5. What’s the best way to check muffin doneness?
Insert a toothpick or skewer in the center. It should come out with moist crumbs but no wet batter. Baking times may vary, so start checking a few minutes before the recipe’s suggested time.
This recipe is inspired by inspiredtaste and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.