Blueberry Muffins
A classic recipe for making soft and delicious blueberry muffins. Serve them for breakfast or as a quick snack, warm or at room temperature.
- Prep time
- 30 min
- Cook time
- 18 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ cup 210 g all purpose flour
- ¾ cup 150 g white granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1/3 cup 80 ml vegetable oil
- 1/3 cup milk (I like to use whole milk)
- 1 tsp vanilla
- 1 large egg
- 1 cup 100 g blueberries, rinsed
- 3-4 tbsp coarse sugar to sprinkle on top (optional)
Instructions
- 1
Pre-heat oven at 400ºF (204ºC).
- 2
In a large bowl mix all purpose flour, sugar, baking powder and salt. Set aside.
- 3
In a small bowl combine the oil, milk, vanilla extract and large egg and mix well.
- 4
Pour the milk and egg mixture into the flour mixture and mix to combine. Add 1-2 more tbsp of milk if you notice that the mixture is dry, which tends to happen when the air temperature is hot and dry. Now, fold in the blueberries.
- 5
Spoon the batter into prepared muffin cups. I like to line mine with cupcake liners for easy cleanup and I only fill each one about 3/4 full.
- 6
Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Take them out of the oven and let them cool on a cooling rack for about 10 minutes before serving.