Here’s a classic, easy blueberry muffin recipe that’s fluffy, sweet, and packed with berries — no sourdough needed unless you want that tangy twist.
Classic Blueberry Muffins
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- ½ tsp salt
- 2 tsp baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ – ½ cup milk
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Optional Topping:
- 2 tbsp sugar + ½ tsp cinnamon
Instructions:
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, mix flour, sugar, salt, and baking powder.
- In a separate bowl, combine oil, egg, milk, and vanilla.
- Pour wet ingredients into dry ingredients and stir until just combined (batter will be lumpy — don’t overmix).
- Fold in blueberries gently.
- Spoon batter into muffin cups, filling about ¾ full. Sprinkle cinnamon sugar on top if desired.
- Bake 18–22 minutes, until a toothpick inserted in the center comes out clean.
- Cool 5 minutes in the pan, then transfer to a wire rack.
💡 Tips:
- Toss frozen blueberries in a little flour to prevent them from sinking.
- For extra flavor, add a teaspoon of lemon zest.
- Serve warm with butter or enjoy plain — perfect for breakfast or snack!
I can also give a “10-Minute Blueberry Muffin Hack” for super quick prep if you want muffins fast. Do you want me to do that?
