Classic blueberry muffins with a tender crumb and bursts of fresh berries throughout. Perfect for breakfast, brunch, or a simple homemade treat that's both comforting and delicious.
For extra-moist muffins, brush the warm muffin tops lightly with melted butter and sprinkle with a little sugar. Buttermilk can replace regular milk for a tangier flavor and slightly more tender crumb.
Store cooled muffins in an airtight container at room temperature for up to 3 days.
Ingredients
Scale
Measurement units
- 2 cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- ⅓ cup vegetable oil or melted butter
- 2 eggs (large)
- 1 cup whole milk or buttermilk
- 1 tsp vanilla extract
- 1 ½ cups fresh blueberries (or frozen, thawed)
- 1 tbsp all-purpose flour (for coating berries)
Ingredients
Scale
Measurement units
- 2 cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- ⅓ cup vegetable oil or melted butter
- 2 eggs (large)
- 1 cup whole milk or buttermilk
- 1 tsp vanilla extract
- 1 ½ cups fresh blueberries (or frozen, thawed)
- 1 tbsp all-purpose flour (for coating berries)
Instructions
Preheat oven and prepare muffin tin
Preheat your oven to 400°F.
Line a 12-cup muffin tin with paper liners or grease the cups lightly.
Equipment: muffin tin, paper liners or cooking spray
Combine dry ingredients
In a medium bowl, whisk together all purpose flour (2 cups), baking powder, and salt until combined.
Equipment: medium bowl, whisk
Cream sugar and oil, then add eggs
In a large bowl, whisk together sugar and oil until combined.
Add eggs one at a time, whisking well after each addition.
Equipment: large bowl, whisk
Add milk and vanilla to wet mixture
Whisk milk and vanilla extract into the egg mixture until smooth.
Equipment: whisk
Combine wet and dry ingredients
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix (a few lumps are fine).
Equipment: spatula
Fold blueberries into batter
Toss the blueberries with all purpose flour (1 tbsp) in a small bowl.
Gently fold them into the batter.
Equipment: small bowl
Fill muffin cups
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Equipment: muffin tin
Bake muffins
Bake until a toothpick inserted into a muffin (avoiding a berry) comes out clean and the tops are golden brown.
Equipment: oven, toothpick
Cool muffins
Let the muffins cool in the tin.
Transfer to a wire rack to cool completely.
Equipment: wire rack
Before you cook
Cook notes
- • Store cooled muffins in an airtight container at room temperature for up to 3 days
- • For extra-moist muffins, brush the warm muffin tops lightly with melted butter and sprinkle with a little sugar
- • Buttermilk can replace regular milk for a tangier flavor and slightly more tender crumb
- • Muffin batter can be prepared up to 2 hours ahead; fold in blueberries just before baking
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