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Classic blueberry muffins: 12 moist, amazing bites

Classic blueberry muffins
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This recipe provides a straightforward guide to baking classic blueberry muffins, aiming for a moist crumb and a perfect rise. It includes helpful tips for achieving delicious results.

Ingredients

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  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are okay.
  5. Gently fold in the fresh blueberries.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra burst of flavor, you can toss the blueberries with a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom.
  • If you prefer a sweeter muffin, you can sprinkle a little extra sugar on top of the batter before baking.
  • Ensure your baking powder is fresh for the best rise.

Nutrition

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