Description
The Best Blueberry Muffins Ever are ultra-soft, bakery-style muffins bursting with juicy blueberries, topped with a light sugary crunch, and perfectly moist every single time.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3–1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon flour (for tossing blueberries)
- 2 tablespoons coarse sugar for topping (optional)
Instructions
- Preheat oven to 400°F (205°C). Line a muffin tin with 12 liners.
- In a bowl, whisk flour, sugar, salt, and baking powder.
- In a separate bowl, mix oil, egg, vanilla, and milk (start with 1/3 cup and add more if batter is too thick).
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Toss blueberries with 1 tablespoon flour, then fold into batter.
- Fill muffin cups almost to the top for tall, bakery-style muffins.
- Sprinkle tops with coarse sugar if desired.
- Bake for 18–20 minutes, or until golden and a toothpick comes out clean.
- Cool for 5 minutes in the tin, then transfer to a rack to finish cooling.
Notes
- Do not overmix the batter—this keeps muffins soft and fluffy.
- If using frozen blueberries, do not thaw before adding.
- For extra flavor, add 1 teaspoon lemon zest.
- Batter should be thick; add just enough milk to loosen slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American