Buy Now → Blueberry Muffin Recipe
- Total Time55 minutes
- Yield12 muffins 1x
An easy blueberry muffin recipe made with pantry staples and ripe, juicy summer blueberries.
Ingredients
192 grams all-purpose flour (1 1/2 cups)
150 grams granulated sugar (2/3 cup)
2 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1 large egg, at room temperature
60 milliliters vegetable oil (1/3 cup)
120 milliliters whole milk (1/2 cup)
1 teaspoon vanilla extract
150 grams fresh blueberries (5 1/4 ounces; about 1 cup), plus more for decorating
Demerara sugar, for sprinkling
Instructions
Preheat oven to 400° F / 205° C. Line a 12-cup muffin tin with silicone or paper liners.
In a mixing bowl, whisk all purpose flour, granulated sugar, baking powder, and kosher salt.
In a separate bowl, whisk together egg, vegetable oil, whole milk, and vanilla extract. Mixture will look slightly separated.
Add wet ingredients to the flour bowl, and use a wooden spoon or rubber spatula to stir until just combined. Do not overmix. Batter will be lumpy.
Fold in the blueberries.
Spoon batter into prepared muffin tin, dividing it equally between the 12 cups.
Sprinkle liberally with Demerara sugar.
Bake in preheated oven for 25 minutes or until golden brown and nicely risen, and muffins spring back lightly when touched.
Transfer to a wire rack to cool. Serve warm or at room temperature.
Store leftover blueberry muffins in an airtight container at room temperature for up to 3 days, or freeze in an airtight container for up to 3 months.
Find it online: https://bastecutfold.com/blueberry-muffin-recipe/