Moist and loaded with fresh blueberries, these muffins are simply delicious! Pair them with some good-for-you turkey sausage 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.
Quick and Easy Blueberry Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 cup fresh or frozen blueberries do not defrost if using frozen blueberries
Instructions
- Preheat the oven to 400℉ . Grease 10 muffin cups and line with paper liners.
- Whisk flour, sugar, baking powder, and salt together in a large bowl.
- Pour oil into a liquid measuring cup. Add the egg and enough milk to reach the 1-cup mark; stir until combined. Pour into the flour mixture and mix just until the batter is combined – it will be quite thick. Do not overmix. Gently fold in the blueberries.
- Spoon or scoop the batter into the prepared muffin cups, filling to the top. Sprinkle with coarse sugar, if desired.
- Bake in the preheated oven 20-25 minutes or until a toothpick inserted in the center comes out clean (a few crumbs are okay).
- Let cool in the muffin tin for 10 minutes, then remove to a wire rack to finish cooling.
Notes
- Because blueberries can stick to your pan, it’s a good idea to spray it with non-stick spray 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, just not dry.
- Since the cook time in ovens can vary greatly, check your muffins at the 20-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.