Description
Delight in these To Die For Blueberry Muffins, perfect for breakfast or a sweet snack. Featuring fresh blueberries folded into a moist, tender batter, these muffins bake to golden perfection with a soft crumb and a subtle sweetness. Made with simple pantry staples and easy to follow steps, they’re an irresistible treat the whole family will enjoy.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup whole milk (or dairy-free alternative)
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
Fruit
- 1 1/2 cups fresh blueberries
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and either line your muffin tin with paper liners or grease it thoroughly to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt ensuring they are well blended for even rising and sweetness.
- Mix Wet Ingredients: In a separate bowl, beat together the whole milk, vegetable oil, and eggs until the mixture is smooth and homogeneous.
- Combine Wet and Dry: Gently pour the wet ingredients into the dry ingredients bowl. Stir carefully until the batter is just combined to avoid overmixing which can toughen the muffins. Then fold in the fresh blueberries delicately to distribute them evenly without crushing.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake to Perfection: Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Remove from oven and let cool slightly before serving.
Notes
- Using fresh blueberries yields the best texture and flavor, but frozen blueberries can also be substituted; just do not thaw before adding.
- To make these muffins dairy-free, opt for plant-based milk such as almond or oat milk and use vegetable oil instead of butter.
- Do not overmix the batter as it can cause muffins to be dense and chewy. Stir gently until ingredients are just combined.
- For an added touch, sprinkle a little sugar on top of the batter before baking for a crunchy sugary crust.
- Store baked muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
