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Blueberry Muffins

· Prep: 10 min · Cook: 20 min · Serves 12
#baking #breakfast

Ingredients

  • 1 1/2 cups (190g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup (80ml) vegetable oil
  • 1 large egg
  • 1/3 cup (80ml) milk (or more as needed)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) fresh or frozen blueberries
  • Optional: 1 tablespoon flour to coat the blueberries (helps prevent sinking)
  • Optional: 2 tablespoons coarse sugar for topping (for a crunchy muffin top)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners or grease the muffin cups.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder.
  3. Prepare wet ingredients: In a small bowl, mix together the vegetable oil, egg, vanilla extract, and milk.
  4. Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently just until combined. The batter may be lumpy; that’s fine. Avoid overmixing, as it can lead to dense muffins.
  5. Fold in the blueberries: If using fresh or frozen blueberries, toss them with 1 tablespoon of flour to coat (optional but helps prevent sinking). Gently fold them into the batter.
  6. Fill the muffin cups: Divide the batter evenly among the muffin cups, filling them about 3/4 full. If desired, sprinkle coarse sugar on top for a crunchy finish.
  7. Bake: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If using frozen blueberries, you may need to add a few extra minutes to the baking time.
  8. Cool: Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Notes

On sinking blueberries: Blueberries fall to the bottom because they’re heavier than the batter. Tossing them in flour helps suspend them more evenly throughout the muffin.

On frozen berries: If using frozen berries, do not thaw them beforehand to avoid excessive bleeding of juice into the batter.

On folding: Use a rubber spatula or large spoon. Gently lift the batter from the bottom of the bowl, bringing it over the top of the blueberries. Rotate the bowl as you go. Be gentle to avoid crushing the berries.

On overmixing: The more you mix, the more gluten develops. Too much gluten in muffins makes them dense and tough. Stir just until you no longer see dry streaks of flour. Lumpy batter is fine.

Honey or Maple Syrup Substitution

  1. Replace 3/4 cup sugar with 1/2 cup (120ml) honey or maple syrup (they’re sweeter than sugar, so use less).
  2. Reduce the milk by 2-3 tablespoons to compensate for the extra moisture.
  3. Lower the oven temperature to 375°F (190°C) — honey and maple syrup caramelize faster than sugar.
  4. Keep an eye on the baking time (may take a few minutes longer).