Simple Blueberry Muffins
Bursting with juicy blueberries and enhanced by a light, tender crumb, these Simple Blueberry Muffins are the ultimate breakfast or snack treat! Made with pantry staples like all-purpose flour, granulated sugar, and vanilla extract, this 30-minute recipe is both beginner-friendly and irresistibly delicious. Fresh blueberries, coated in a touch of flour, ensure every bite is loaded with fruit without sinking during baking. With minimal prep time and a golden-baked finish, these classic muffins are perfect for busy mornings, cozy weekend brunches, or as a delightful homemade dessert. Serve them warm for maximum enjoyment, and watch them disappear in seconds! Perfect for fans of easy recipes, quick baked goods, and fresh blueberry treats.
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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
- 1.5 cups Fresh blueberries
- 1 tablespoons All-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together 2 cups of all-purpose flour, 0.75 cups of granulated sugar, 2 teaspoons of baking powder, and 0.25 teaspoons of salt.
In a medium bowl, mix together 0.5 cups of milk, 0.25 cups of vegetable oil, 1 large egg, and 1 teaspoon of vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should be slightly lumpy.
Place 1.5 cups of fresh blueberries in a small bowl, sprinkle 1 tablespoon of flour over them, and toss until evenly coated. This prevents the blueberries from sinking in the batter.
Gently fold the coated blueberries into the muffin batter using a rubber spatula or spoon.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 1651 mg | 72% | |
| Total Carbohydrate | 381.9 g | 139% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 179.6 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 226 mg | 17% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 707 mg | 15% | |
*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.
