← Back to Recipes

Blueberry Muffins

⏱ 35 min · 🍽 Makes 12

🫐

Golden, fluffy muffins loaded with juicy blueberries and topped with a crunchy sugar crust. The ultimate breakfast or snack — ready in just 35 minutes.

Ingredients

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • 1 large egg
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1½ cups fresh blueberries
  • 2 tablespoons turbinado sugar (for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
  3. In a separate bowl, whisk oil, egg, milk, and vanilla until smooth.
  4. Pour wet ingredients into dry and stir until just combined — lumps are okay! Overmixing makes tough muffins.
  5. Toss blueberries with 1 tablespoon flour (this prevents sinking), then gently fold into batter.
  6. Fill muffin cups ¾ full. Sprinkle turbinado sugar on top for a crunchy crust.
  7. Bake for 20-25 minutes until golden and a toothpick comes out clean.
  8. Cool in pan for 5 minutes, then transfer to a wire rack. Best served warm!

Baker's Tips

  • Frozen blueberries work too — don't thaw them, just fold in frozen
  • Fill one muffin cup with water if you don't have enough batter — it helps even baking
  • For bakery-style domed tops, start at 425°F for 5 minutes, then reduce to 375°F
← More Recipes