Description
These classic blueberry muffins are fluffy, moist, and packed with juicy blueberries. Perfect for breakfast or a sweet snack.
Ingredients
- 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
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
- Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together flour, sugar, salt, and baking powder.
- In a separate bowl, combine vegetable oil, egg, milk, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Toss the blueberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a crunchier top, sprinkle a little sugar on each muffin before baking.
- You can substitute milk with buttermilk for extra tenderness.
- Frozen blueberries can be used without thawing.