Homemade Blueberry Muffins
Try the best blueberry muffin recipe.This Blueberry Muffin Recipe is so yummy.These easy blueberry muffins are amazing.
Servings: 12
Cost: $2.80 Recipe, $0.23 Per Serving
Ingredients
- 1 ½ cups (all-purpose flour
- ¾ cup granulated sugar (plus 1 tablespoon for muffin tops)
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ – 1/2 cup milk
- 1 ½ teaspoons vanilla extract
- 6 to 8 ounces fresh or frozen blueberries (about 1 cup frozen blueberries)
Instructions
- Preheat oven to 400º F
- In a large bowl, whisk together 1½ cups all-purpose flour, ¾ cup granulated sugar, ½ teaspoon salt, and 2 teaspoons baking powder until well combined.
- In a measuring cup that holds at least 1 cup, add ? cup vegetable oil and 1 large egg. Then pour in milk until the liquid reaches the 1-cup line (this will be about ? cup milk). Whisk the mixture together until combined.
- Add 1½ teaspoons vanilla extract and whisk until combined.
- Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick).
- Gently fold 1 cup fresh or frozen blueberries into the muffin batter using a spoon or spatula.
- Divide the batter between the muffin cups filling about ½ full.
- Sprinkle 1 tablespoon granulated sugar evenly over the tops of the muffin batter.
- Bake for 15-20 minutes
Video
Notes
Recipe Tips
- Mixing Ingredients - Once you have combined the wet and dry ingredients make sure to not over mix. You want to mix until the ingredients are combined.
- Blueberries - Gently mix in the blueberries so they do not break. You can also freeze them first or use frozen blueberries to keep them whole.
- Cookie Scoop - We recommend using a cookie scoop to scoop the batter into the muffin pan. This helps to evenly distribute the batter.
- Muffin Pan - You can easily use muffin paper cups for your muffins if you want. But we started using these silicone baking muffin pans and we love them. You don’t have to use cupcake liners and the muffins just slide right out without sticking. Feel free to also spray cooking spray in muffin pan if not using muffin cups.
- Cooking Time - Cooking time may vary based on your oven and muffin pan. We recommend checking the muffins at 15 minutes but it could take up to 30 minutes to bake.
- Blueberries - You can easily use fresh blueberries or frozen blueberries to make this recipe.
- Flour - We used All Purpose Flour in this recipe, but you can also use Whole Wheat flour. You can also change the flour to a gluten-free flour. But it could change the taste and texture of the muffins.
- Change the Sugar - We used granulated sugar in this recipe. But if you are out you can use brown sugar or coconut sugar. Feel free to use a sugar substitute but it could change the overall taste of the muffins. Before baking a turbinado sugar to the top of the batter for added sweetness to the berries
- Milk - When baking we typically use whole milk as we like the way it taste and keeps the muffins moist. But if you are on a dairy free diet, use oat milk or almond milk.
- Mini Muffins - This recipe would work great baking in a mini muffin tin. We love baking in a mini muffin tin and it would be perfect for serving at a brunch.
- Add a Glaze - These blueberry muffins would taste delicious with a cream cheese glaze.
- Change the Fruit - You can easily change the fruit to something else. Try mixing in cherries, raspberries, chopped peaches or nectarines. The same muffin ingredients is all you need and mix in about 2 cups of your favorite fruit.
- Lemon - For more added flavor add in about a tablespoon of lemon zest. Blueberry lemon muffins are one of my favorites.
- Orange Zest - Another delicious option is to add on some orange zest. We love the citrus flavor it gives the muffins and combines perfectly with the blueberries.
- Muffing Toppings - Feel free to add a streusel topping or a crumb topping to add flavor.
- Cinnamon - We have even added in a tsp cinnamon for added warm flavors.
Nutrition
Serving: 1Muffin | Calories: 178kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Cholesterol: 13mg | Sodium: 103mg | Potassium: 103mg | Sugar: 14g | Vitamin A: 30IU | Vitamin C: 1.8mg | Calcium: 34mg | Iron: 0.9mg
