These blueberry muffins are bursting with juicy blueberries and have a tender crumb. Perfect for breakfast or a snack, they’re easy to make and full of delicious flavor.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Optional: 2 tablespoons coarse sugar for topping
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease it.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, egg, milk, and vanilla extract until smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be a little lumpy.
- Fold in Blueberries: Gently fold the blueberries into the batter.
- Fill the Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full. If desired, sprinkle coarse sugar on top for a crunchy finish.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Enjoy your homemade blueberry muffins with a cup of coffee or tea!