Easy Blueberry Muffins
These easy blueberry muffins are quick to make and packed with juicy blueberries.
Equipment
- Oven
- Muffin tin
- Mixing Bowl
- Measuring cups
- Whisk
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 0.75 cups granulated sugar plus 1 tablespoon for muffin tops
- 2 teaspoons baking powder we prefer aluminum-free
- 0.25 teaspoons fine sea salt
Wet Ingredients
- 0.33 cups vegetable oil or safflower oil, or avocado oil
- 1 large egg
- 0.33 cups milk or non-dairy milk, use more as needed
- 1.5 teaspoons vanilla extract
Blueberries
- 6-8 ounces fresh or frozen blueberries generous 1 cup
Instructions
Instructions
- Preheat the oven to 400°F (204°C). Line muffin cups with paper liners and lightly grease the tops.
- In a large bowl, whisk the flour, sugar, baking powder, and salt.
- In a measuring jug, combine the oil, egg, and enough milk to reach the 1-cup line. Add vanilla and whisk until combined.
- Add the wet ingredients to the dry ingredients and stir gently. Fold in the blueberries carefully.
- Divide the batter among the muffin cups, sprinkle with sugar, and bake for 15 to 20 minutes until cooked through.
Notes
For mini muffins, adjust baking time to 9 to 11 minutes. Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.
Nutrition
Serving: 1muffinCalories: 216kcalCarbohydrates: 33.2gProtein: 2.9gFat: 8.2gSaturated Fat: 1.2gCholesterol: 19.4mgSodium: 71.3mgFiber: 1gSugar: 17.2g
Tried this recipe?Let us know how it was!