Description
These Ultimate Moist & Flavorful Blueberry Muffins are perfect for a quick breakfast or a delightful snack. They are soft, fluffy, and bursting with fresh blueberries, combining a tender crumb with a sweet, fruity burst in every bite.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ tsp salt
- 2 tsp baking powder
Wet Ingredients
- â…“ cup vegetable oil
- 1 large egg
- â…“ cup milk (or more if needed)
- 1 tsp vanilla extract
Add-ins
- 1 cup fresh blueberries
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, salt, and baking powder. Whisk these ingredients together to ensure even distribution.
- Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, egg, milk, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold them together until just combined, taking care not to overmix to keep the muffins tender.
- Add Blueberries: Gently fold the fresh blueberries into the batter to distribute them evenly without breaking them up.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool slightly before enjoying these soft, flavorful blueberry treats.
Notes
- Do not overmix the batter to maintain a light and fluffy texture.
- If the batter is too thick, add a little more milk, a tablespoon at a time, to reach the desired consistency.
- Fresh blueberries are preferred, but frozen blueberries can be used if thawed and drained well.
- Line the muffin tin with paper liners to prevent sticking and make removal easier.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
