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Best Blueberry Muffin Recipe

Close-up of a freshly baked Blueberry Muffin cut in half, showing the moist, berry-filled interior.
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Follow these steps to bake moist, fluffy homemade blueberry muffins that stay tender and have berries distributed evenly.

Ingredients

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  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk the egg, milk, vegetable oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. If using fresh blueberries, gently toss them with 1 teaspoon of flour to prevent sinking. If using frozen blueberries, do not thaw them.
  6. Gently fold the blueberries into the batter.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, substitute sour cream or plain yogurt for the milk.
  • To keep the berries from sinking, toss them lightly in a small amount of the measured flour before adding them to the batter.
  • For bakery-style tops, bake at 400 degrees F for the first 5 minutes, then reduce the temperature to 375 degrees F for the remaining bake time.

Nutrition

Find it online: https://savoryskies.com/blueberry-muffins-recipe-moist-fluffy/