Blueberry Muffins
Classic bakery-style muffins bursting with juicy blueberries. A tender, moist crumb with a slightly crisp, golden-brown top makes these the perfect breakfast treat or afternoon snack.
For 12 servings
9 steps. 22 minutes total.
- 1
Preheat oven to 425°F (220°C)
- a.Line a 12-cup standard muffin tin with paper liners or grease and flour the cups.
- 2
Step 2
- a.In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures the leavening agents are evenly distributed.
- 3
In a separate medium bowl, whisk the egg
- a.Then, add the whole milk, vegetable oil, and vanilla extract. Whisk until the wet ingredients are just combined.
- 4
Pour the wet mixture into the dry ingredients
- a.Using a spatula, fold the ingredients together until just moistened. Do not overmix; a few lumps in the batter are expected and desirable for a tender muffin.
- 5
Gently fold in the blueberries
- a.If using frozen blueberries, add them directly from the freezer to prevent the batter from turning purple.
- 6
Step 6
- a.Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
- 7
Step 7
- a.For a crunchy, bakery-style top, sprinkle the turbinado sugar evenly over the batter in each cup. This step is optional but highly recommended.
- 8
Bake at 425°F (220°C) for 5 minutes
- a.Then, keeping the muffins in the oven, reduce the temperature to 375°F (190°C) and continue to bake for another 15-17 minutes. The muffins are done when they are golden brown and a wooden skewer inserted into the center comes out clean.
- 9
Step 9
- a.Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the fluffiest muffins, ensure your wet ingredients (egg and milk) are at room temperature.
- 2Do not overmix! Mix only until the flour streaks disappear. Overmixing develops gluten, leading to tough, dense muffins.
- 3To prevent blueberries from sinking, toss them with 1 tablespoon of the measured flour before folding them into the batter.
- 4The initial high baking temperature helps the muffins rise quickly, creating a beautiful dome. Don't skip reducing the temperature, or they may burn.
- 5For an extra burst of flavor, add the zest of one lemon to the dry ingredients.
Adapt it for your goals.
Lemon Blueberry Muffins
Add 1 tablespoon of fresh lemon zest to the dry ingredients for a bright, citrusy flavor that pairs beautifully with blueberries.
Crumble ToppingCrumble Topping
Instead of turbinado sugar, top the muffins with a streusel made from 1/4 cup flour, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, and 2 tablespoons of cold, cubed butter.
Healthier VersionHealthier Version
Substitute half of the all-purpose flour with whole wheat flour and reduce the granulated sugar to 1/2 cup. You can also replace the oil with an equal amount of unsweetened applesauce.
Why this is on our healthy list.
Rich in Antioxidants
Blueberries are a powerhouse of antioxidants, particularly anthocyanins, which help protect your cells from damage by free radicals and may reduce the risk of chronic diseases.
Provides Quick Energy
The carbohydrates from the flour and sugar provide a quick source of energy, making these muffins a satisfying breakfast or snack to fuel your day.
Source of Dietary Fiber
Blueberries contribute dietary fiber, which is important for digestive health, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Frequently asked questions
Each muffin contains approximately 250-280 calories, depending on the exact ingredients used and the size of the muffin.