These homemade blueberry muffins are fluffy, fruity, and oh-so-easy to make! Packed with juicy blueberries, they are perfect for breakfast or a sweet snack.
When I bake these muffins, my whole kitchen smells amazing! Plus, they disappear super fast, so I try to make a double batch. Trust me, everyone will love them! 🫐
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the muffins, giving them structure. If you’re looking for a gluten-free option, use a 1:1 gluten-free flour blend.
Sugar: Regular granulated sugar gives sweetness and helps with browning. You can use coconut sugar or honey; however, you might need to adjust other liquids if using honey.
Blueberries: Fresh blueberries work best for flavor and texture. If you don’t have fresh ones, frozen blueberries are fine, but don’t thaw them to keep the batter from turning blue.
Vegetable Oil: This adds moisture. You can replace it with melted butter for a richer flavor or use applesauce for a healthier choice.
How Can I Ensure My Muffins Rise Perfectly?
To get those muffins to rise nicely, there are a couple of key steps. First, make sure your baking powder is fresh. Old baking powder can affect the rise.
- Don’t overmix the batter; stir until just combined to keep the muffins fluffy.
- Fill the muffin cups about 2/3 full to allow room for rising.
- Preheating your oven is also essential; place the muffins in the oven immediately after mixing.
Following these tips will help you achieve that perfect golden muffin top every time! Enjoy your baking! 🧁
Easy Homemade Blueberry Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk (or as needed)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (you can use frozen, but do not thaw)
Optional Topping:
- 2 tablespoons sugar (for sprinkling on top)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 20-25 minutes to bake. You’ll have delightful blueberry muffins ready in under an hour!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 400°F (200°C). While that’s heating up, line a muffin tin with paper liners or lightly grease it with cooking spray. This will help ensure your muffins don’t stick and come out nice and easy.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and baking powder. Use a whisk to mix them together well; this helps to incorporate air and combine the leavening agent evenly.
3. Combine the Wet Ingredients:
In another bowl, whisk together the vegetable oil, egg, vanilla extract, and milk. Make sure the egg is well beaten and everything is combined to create a smooth liquid.
4. Combine Wet and Dry Ingredients:
Pour the bowl of wet ingredients into the dry ingredients. Using a spatula or wooden spoon, stir gently until just combined. It’s okay if the batter is a little lumpy; you don’t want to overmix it, as this could lead to dense muffins.
5. Fold in the Blueberries:
Carefully fold the fresh blueberries into your batter, making sure they are distributed evenly. If you’re using frozen blueberries, fold them in gently to avoid breaking them too much.
6. Fill the Muffin Cups:
Divide the muffin batter evenly among the prepared muffin cups. Fill each cup about 2/3 full to allow room for the muffins to rise. If you’re using the optional sugar topping, sprinkle some over each muffin.
7. Bake:
Place the muffin tin in your preheated oven and bake for about 20-25 minutes. Check for doneness by inserting a toothpick in the center of a muffin. If it comes out clean or with a few crumbs attached, the muffins are ready!
8. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. They are delightful enjoyed warm or at room temperature!
These muffins will have a lovely golden top with juicy blueberries peeking out, perfectly moist and tender with every bite. Enjoy your homemade treat! 🫐
FAQ for Easy Homemade Blueberry Muffins
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may yield denser muffins. For best results, use a 50-50 blend of whole wheat and all-purpose flour to retain some lightness while enhancing the fiber content.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week or frozen for longer storage. To freeze, wrap each muffin in plastic wrap and store them in a zip-top bag.
Can I Add Other Fruits or Mix-Ins?
Absolutely! Feel free to add other fruits like raspberries, chopped strawberries, or bananas. You can also include nuts, chocolate chips, or spices like cinnamon for extra flavor. Just keep the overall quantity similar to the blueberries.
How Do I Avoid Soggy Muffins?
To prevent soggy muffins, ensure the blueberries are dry before folding them into the batter. Additionally, be careful not to overmix the batter, as this can introduce excess moisture. Lastly, allow muffins to cool completely before storing them to avoid condensation.
