Quick and Easy Blueberry Muffins
Ingredients
- 1 1/2 cups (195g) all-purpose flour, spooned and leveled
- 3/4 cup (150g) granulated sugar, plus 1 tablespoon for muffin tops
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/3 cup (80ml) vegetable oil, safflower oil, or avocado oil
- 1 large egg
- 1/3 cup (80ml) milk or non-dairy milk, use more as needed
- 1 1/2 teaspoons vanilla extract
- 6 to 8 ounces fresh or frozen blueberries, generous 1 cup
Steps
- Prepare Muffin Batter
- Preheat the oven to 400°F (204°C). Line muffin cups with paper liners (8 for big muffins, 10 for standard, or 22 for mini).
- Lightly grease or spray the tops of the muffin tin with oil to prevent the oversized tops from sticking. High-quality nonstick pans may not require this.
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- Choose a measuring jug that holds at least 1 cup. Add the oil to the jug, and then crack in the egg. Pour in enough milk to reach the 1-cup line on the jug (this should be about 1/3 cup of milk). Add the vanilla extract and whisk until everything is combined.
- Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Be careful not to overmix! The batter will be thick.
- Gently fold in the blueberries.
- Bake Muffins
- Divide the batter between muffin cups. If making big-topped muffins, the batter will come to the tops of the paper liners. Sprinkle a little sugar on top of each muffin.
- Bake muffins 25 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 to a cooling rack.
- To store, place them in a plastic bag, seal, and store at room temperature for up to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.
Notes
Source: Inspired Taste — https://www.inspiredtaste.net/18982/our-favorite-easy-blueberry-muffin-recipe/itr_print/
Prep: 10 min
Cook: 20 min
Total: 30 min
Makes: 8 large, 10 standard, or 22 mini muffins
This easy blueberry muffin recipe is quick to make and yields moist, tender muffins bursting with blueberries and a perfectly golden-brown top.
When measuring the flour for these muffins, either weigh it or use the "spoon and level" method: fluff the flour, spoon it into the measuring cup, and level off the top with a flat edge.
Adam and Joanne's Tips
Frozen blueberries: Add frozen blueberries while frozen, do not thaw.; Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams).; For mini muffins, the baking time will be less — keep an eye on them while they bake and expect them to take 9 to 11 minutes.; 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 the batter is dry or too thick, add milk, a... [UNCLEAR: page cut off here — the source PDF ends mid-sentence/mid-tip].
Notes
The printed baking time (step 8) was originally "15-20" minutes, crossed out by hand and replaced with "25" — the recipe above uses the handwritten correction (25 minutes) as it appears to be the cook's tested/preferred bake time.; This printout is page "1/2" per its own footer, but the source PDF only includes this one page — the "Adam and Joanne's Tips" section is cut off mid-list (last visible tip trails off unfinished) and there is no second page in this batch to complete it.; Photo: the page has a good embedded food photo at the top right — several golden-brown blueberry muffins with visible berries, cooling on a wire rack.