Description
These easy blueberry muffins are quick to make and filled with juicy blueberries. With a tender crumb and optional glaze topping, they’re a perfect breakfast or snack.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk (whole or 2%)
- 1/3 cup vegetable oil (or melted butter)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Optional: coarse sugar or streusel topping
For icing (optional):
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
1. Preheat oven to 400°F (200°C). Line or grease a 12-cup muffin tin.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, whisk milk, oil, egg, and vanilla extract.
4. Pour wet ingredients into dry and stir just until combined.
5. Fold in the blueberries gently.
6. Divide batter evenly among muffin cups, filling 3/4 full.
7. Sprinkle tops with coarse sugar or streusel, if using.
8. Bake for 15–18 minutes, until golden and a toothpick comes out clean.
9. Cool in pan 5 minutes, then transfer to rack. Drizzle with icing if desired.
Notes
Don’t thaw frozen blueberries—add them straight to the batter.
For bakery-style height, let batter rest for 5 minutes before baking.
Add lemon zest or cinnamon for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 15g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg