Description

These bakery-style blueberry muffins are fluffy, moist, and packed with juicy blueberries in every bite. A lightly crisp top and a soft vanilla-scented crumb make them the perfect companion to your morning coffee or tea. Easy to whip up and freezer-friendly too!

Ingredients

2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/3 cup vegetable oil (or melted butter)

1 large egg

1 teaspoon vanilla extract

1 to 1 1/2 cups blueberries (fresh or frozen)

Optional: Turbinado or coarse sugar for topping

Instructions

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
In a large bowl, whisk flour, sugar, baking powder, and salt.
In another bowl, combine milk, oil (or butter), egg, and vanilla extract.
Add wet mixture to the dry ingredients and stir until just combined.
Gently fold in blueberries (toss frozen berries with flour first if using).
Fill muffin cups 3/4 full and sprinkle with turbinado sugar if desired.
Bake for 18–22 minutes until tops are golden and a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer to wire rack.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast