This blueberry muffin recipe makes 8 muffins. Since most standard muffin tins have 12 muffin cups, in our recipe we ask that you add 1 to 2 tablespoons of water to the empty cups. This way the cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins cook evenly. Also, you can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries
- 1 1/2 cups (195 grams) all-purpose flour
- 3/4 cup (150 grams) sugar, plus 1 tablespoon for muffin tops
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/3 cup (79 ml) vegetable oil
- 1 large egg
- 1/3 – 1/2 cup (79 ml – 118 ml) reduced fat (2 %) milk
- 1 1/2 teaspoons vanilla extract
- 1 cup (170 grams or 6 ounces) fresh blueberries
- Heat oven to 400 degrees F (205 degrees C). Then, line 8 standard-size muffin cups with paper liners. Add 1 to 2 tablespoons of water to the 4 empty muffin cups (this helps to make sure the muffins bake evenly).
- Combine flour, 3/4 cup of the sugar, baking powder and the salt in a large bowl with a whisk. Whisk at least 10 times to make sure the baking powder and salt have evenly dispersed.
- Next, add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add vanilla extract and whisk until combined.
- Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
- Divide batter between 8 muffin cups. (The batter will come to the tops of the paper liners). Then, sprinkle a little sugar on top of each muffin.
- Bake blueberry muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer muffins to a cooling rack and cool completely.
Notes and Tips
To store muffins: Place them in a plastic bag, seal, and store at room temperature for up to 2 to 3 days. To freeze muffins, wrap them tightly in aluminum foil or place them in freezer bags, and freeze for up to 3 months.
Batter Thickness: The batter should be thick and scoopable — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If batter is dry or too thick, add milk, a tablespoon at a time until correct consistency.