Betty Crocker Blueberry Muffins
Soft, fluffy, and brimming with juicy blueberries, Betty Crocker Blueberry Muffins are the perfect homemade treat for breakfast or an afternoon snack. In just 15 minutes of prep time, you can whip up a batch of these bakery-style muffins, featuring a balanced sweetness from granulated sugar and a subtle hint of vanilla. Made with pantry staples like all-purpose flour, baking powder, and a single egg, this versatile recipe is wonderfully easy to customize. Fresh or frozen blueberries add a burst of fruity flavor, while an optional sprinkle of sugar on top lends a delightful crunch. With a quick 20-minute bake time, this classic recipe yields 12 irresistible muffins, ideal for any occasion.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Milk
- 0.25 cups Vegetable oil
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1 cup Fresh or frozen blueberries
- 2 tablespoons Granulated sugar (optional for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a medium bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until blended.
Add the wet ingredients to the dry ingredients and stir gently with a wooden spoon or rubber spatula until just combined. Avoid overmixing—the batter will be lumpy, which is normal.
Gently fold in the blueberries, taking care not to overmix to prevent the batter from turning purple.
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
If desired, sprinkle a little granulated sugar on top of each muffin for an added crunch and sweetness.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1686 mg | 73% | |
| Total Carbohydrate | 394.4 g | 143% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 197.7 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 205 mg | 16% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 560 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
