Moist and loaded with fresh blueberries, these muffins are simply delicious! Pair them with some good-for-you turkey sausage patties (or vegan breakfast patties) and fresh fruit and you have a delightful breakfast. They’re also great for a mid-morning coffee break. Heck, they’re good any time of day!
To make things even better, they come together quickly with minimal fuss. A handful of basic ingredients and a cup of fresh blueberries is all you need. Using vegetable oil practically guarantees they’ll be moist and a sprinkle of coarse sugar on top makes them sparkle.
We like them after they’ve cooled, but are still slightly warm. They’re delicious plain, but a pat of butter, jam, preserves, or lemon curd is amazing.
This recipe makes about 10 muffins and they always go fast, so you may want to double up on the recipe.
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Quick and Easy Blueberry Muffins
Ingredients
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ tsp. kosher salt
- 2 tsp. baking powder
- â…“ cup vegetable oil
- 1 large egg
- â…“ cup milk
- 1½ tsp. vanilla extract
- 1 cup fresh or frozen blueberries do not defrost if using frozen blueberries
Instructions
- Preheat the oven to 400℉ . Spray a 10-cup muffin pan with non-stick cooking spray and line with paper or foil liners and set aside (see Note).
- In a medium-sized bowl, whisk the dry ingredients together (flour, sugar, baking powder, and salt) and set aside.
- Prepare the wet ingredients by adding the vegetable oil to a liquid measuring cup. Then add the egg and enough milk to reach the 1-cup mark. Whisk until well combined.
- Pour the wet ingredients into the flour mixture and stir just until combined, being careful not to overmix. The batter will be thick and it's okay if there are some lumps. Gently fold in the blueberries.
- Spoon or scoop the batter into the prepared muffin cups, just about filling to the top.
- Pop them in the oven for 20-25 minutes or until a toothpick inserted in the center comes out clean (a few crumbs are okay).
- Let the muffins cool in the pan for 10 minutes, then remove them to a wire rack to cool completely.
Notes
- Because blueberries can stick to your pan, it’s a good idea to spray it with non-stick spray (or grease with vegetable shortening) in addition to using the paper liners. This will make removal much easier.Â
- If your batter is too thick, add a little more milk to thin it out. If it seems to thin, add a little more flour, one tablespoon at a time. Keep in mind, the batter should be thick, not dry.
- Since the cook time in ovens can vary greatly, check your muffins at the 15-minute mark to determine how much more time they will need. Our oven always goes at least 25 minutes, but sometimes longer.Â
This recipe was adapted from Allrecipes.