Description
Blueberry muffin magic starts with a delightful homemade twist that brings pure breakfast joy. Sweet berries nestled in tender crumb make this recipe a morning champion you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (360 ml) all-purpose flour
- 1 1/2 cups (225 g) fresh or frozen blueberries
- 1 large egg
Dry Ingredients:
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour (for coating blueberries)
Wet Ingredients:
- 1/3 cup (80 ml) vegetable oil
- 1/3 cup (80 ml) milk
- 1 teaspoon vanilla extract
Optional Topping:
- 2 tablespoons coarse sugar (for sprinkling on top)
Instructions
- Warm the kitchen oven to 375°F (190°C), preparing a muffin tin with protective paper liners or a light coating of cooking spray to prevent sticking.
- Create a foundation for the muffins by thoroughly blending flour, granulated sugar, leavening powder, and a pinch of salt in a spacious mixing vessel.
- Craft a smooth liquid mixture by whisking vegetable oil, fresh egg, whole milk, and aromatic vanilla extract until perfectly integrated.
- Delicately merge the liquid components with the dry ingredients, using gentle folding motions to prevent overmixing. If the mixture appears dense, introduce a small splash of milk to achieve ideal consistency.
- Protect the blueberries from sinking by lightly dusting them with a thin layer of flour, then carefully incorporate them into the batter with minimal disruption.
- Distribute the batter evenly across muffin cavities, filling each approximately three-quarters full. Optional: Sprinkle a delicate layer of coarse sugar across the muffin tops for added texture and sweetness.
- Position the muffin tin in the preheated oven, allowing the treats to transform for 20-25 minutes. Verify doneness by inserting a clean toothpick into the center – it should emerge without any clinging batter.
- Allow the freshly baked muffins to rest in the tin for a brief five-minute period, then transfer to a wire cooling rack. Serve while warm for maximum enjoyment, or savor at room temperature.
Notes
- Prevent blueberries from sinking by coating them lightly in flour before adding to the batter, ensuring even distribution throughout the muffins.
- Use room temperature ingredients like eggs and milk to create a smoother, more uniform batter that promotes better rising and texture.
- Avoid overmixing the batter to keep muffins tender; stop stirring as soon as dry and wet ingredients are just combined to prevent tough, dense results.
- Swap fresh blueberries with frozen ones if needed, but do not thaw them first to maintain their shape and prevent color bleeding into the batter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 190
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg