Easy Blueberry Muffins
These easy blueberry muffins can be served as a dessert, or for breakfast/brunch. National pick blueberries day is Saturday, July 10, 2021 and tomorrow is national blueberry muffin day! If you have the chance to go blueberry picking then make sure to print this recipe to make for tomorrow!
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar + 1 tbsp for muffin tops
- 1/4 tsp fine sea salt
- 2 tsps baking powder
- 1/3 cup vegetable oil or canola, grape seed
- 1 large egg
- 1/2 cup milk
- 1 1/2 tsps vanilla extract
- 8 oz fresh blueberries
Instructions
Oven and Muffin Cups
- Preheat the oven to 400 degrees. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
Muffin Batter
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
- Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.
Bake Muffins
- Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
- Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
- To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.