Get ready to transform your morning routine with the most irresistible, melt-in-your-mouth blueberry muffins you've ever tasted! These aren't just any ordinary muffins - they're a burst of sweet, fruity goodness that will have your family racing to the kitchen. In just 30 minutes, you'll create bakery-quality treats that are so easy, even novice bakers can become breakfast heroes. Imagine pulling these golden, berry-studded delights out of the oven, with their perfect tender crumb and juicy blueberries just waiting to be devoured!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, combine the vegetable oil, egg, and milk. Whisk these wet ingredients until they are thoroughly blended and smooth.
- Pour the wet ingredient mixture into the dry ingredients. Gently fold the ingredients together using a spatula, mixing just until they are combined. Be careful not to overmix, as this can make the muffins tough.
- Carefully fold in the fresh blueberries, distributing them evenly throughout the batter. Use a light hand to avoid crushing the berries.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full. This allows room for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature. These muffins are best enjoyed on the day they are made but can be stored in an airtight container at room temperature for up to 2 days.
Tips
- Keep your blueberries from sinking: Toss the fresh blueberries in a light dusting of flour before adding them to the batter. This helps prevent them from dropping to the bottom of the muffins.
- Don't overmix: Stir the batter just until the ingredients are combined. Overmixing can lead to tough, dense muffins instead of light and fluffy ones.
- Fresh vs. Frozen Berries: While fresh blueberries are ideal, you can use frozen berries. Just don't thaw them first - add them frozen to prevent color bleeding.
- Room Temperature Ingredients: For the best texture, try to use eggs and milk that are at room temperature before mixing.
- Check for Doneness: Every oven is different, so start checking your muffins at around 15 minutes. A toothpick inserted in the center should come out clean.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 25mg
