Classic Blueberry Muffins
User Reviews
5
Classic Blueberry Muffins
Description
The recipe begins by mixing dry ingredients separately from wet ones, which include eggs, oil, melted butter, milk, and vanilla extract. The two mixtures are combined with minimal stirring to avoid overdeveloping gluten, preserving a tender crumb. Fresh blueberries are folded in delicately to prevent crushing and maintain fruit shape.
Batter is portioned into lined muffin tins, filling about three-quarters full to allow rising without spilling. A sprinkle of sugar on top adds a subtle crunch and sweetness after baking. The muffins bake at 400°F until a toothpick comes out clean, ensuring a moist center and a slightly crisp top.
Once baked, muffins are cooled briefly in the pan before transferring to a rack, allowing them to set and avoid sogginess from steam. The muffins offer a balance of soft crumb and juicy blueberry bursts, suitable for breakfast or snacks.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 Tbsp baking powder
- 1/4 tsp kosher salt
- 2 large egg
- 1/4 cup vegetable oil
- 4 Tbsp butter melted and cooled slightly, unsalted
- 3/4 cup milk whole
- 1 tsp vanilla extract
- 1 - 1 1/2 cups blueberries fresh
- granulated sugar optional, sprinkle of extra
Instructions
- Preheat oven to 400°F. Line a standard 12 cup muffin pan with paper liners and set aside.
COMBINE MUFFIN INGREDIENTS
- In a mixing bowl, add flour, sugar, baking powder and salt, and whisk to combine.
- In a separate mixing bowl, add eggs, oil, butter, milk and vanilla and whisk until combined.
- Add the flour mixture to the milk mixture, stirring gently until just combined and no flour streaks remain.
STIR IN BLUEBERRIES
- Gently fold in the blueberries.
ADD BATTER TO PAN
- Scoop/pour batter into the prepared muffin pan, filling the liners about 3/4 of the way up. Set aside. Sprinkle tops with sugar if desired.
BAKE
- Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Muffins will also spring back with gently touched on top.
COOL
- Remove muffin pan from oven and let muffins cool in the pan for a few minutes, then transfer to a wire cooling rack to continue cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 43mg | 14% |
| Sodium | 69mg | 3% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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