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Blueberry Muffins

Delightful blueberry muffins with a fluffy interior and crispy top, perfect for cozy gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoons salt
Wet Ingredients
  • 0.5 cups milk Almond or oat milk can be used as a substitute.
  • 0.33 cups vegetable oil
  • 1 large egg
Mix-Ins
  • 1 cup fresh or frozen blueberries Gently fold in to avoid breaking.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a muffin pan by lining it with paper liners or greasing it.
Mixing
  1. In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
  2. In another bowl, mix the milk, vegetable oil, and egg until well incorporated.
  3. Gradually pour the wet mixture into the dry ingredients, mixing gently until just combined. A few lumps are fine.
  4. Gently fold in the blueberries.
Baking
  1. Divide the batter evenly in the muffin pan and bake for 20-25 minutes, until the tops are golden brown and a toothpick comes out clean.
  2. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to 3 days. Freeze individually for up to 3 months. Reheat in the microwave or oven for a few minutes.