Easy Blueberry Muffins
These bakery-style blueberry muffins are pure breakfast bliss! Golden-crowned and studded with juicy berries, they’re incredibly tender and moist with just the right amount of sweetness.
Ready in under 30 minutes, they’re simple enough for busy mornings but special enough for weekend brunches!
Variations & Substitutions
These muffins are incredibly versatile! Try mixing in different fruits alongside the blueberries – they pair beautifully with other berries. For a gourmet twist, add some fresh herbs like thyme or basil, or incorporate citrus zest for brightness.
You can also create exciting combinations like blueberry-coconut with candied ginger, or blueberry-chocolate with a pinch of cayenne for heat.
For a healthier version, substitute Greek yogurt for some of the oil, or use whole wheat flour for added nutrition.
Tips & Tricks for Perfect Results
Success lies in the details! Never overmix the batter – those little lumps are your friends and will give you tender muffins. To prevent blueberries from sinking, toss them in a bit of flour before folding them into the batter.
For bakery-style results, start baking at a higher temperature (425°F) for the first few minutes to create those gorgeous domed tops. Using room temperature ingredients will ensure even mixing and better texture.
Making the Recipe Stand Out
To elevate these muffins from good to outstanding, consider adding a streusel topping made with butter, flour, brown sugar, and a touch of cinnamon. A sprinkle of coarse sugar on top before baking creates an irresistible sparkly crunch.
For extra moisture and tang, incorporate both buttermilk and Greek yogurt into the batter. Finally, don’t forget presentation – serve them slightly warm with a pat of butter or a drizzle of honey for that perfect breakfast or brunch centerpiece.
Storage & Reheating
The key to keeping these muffins fresh is proper storage. Let them cool completely on a wire rack, then place them in an airtight container lined with paper towels – both on the bottom and top. This method absorbs excess moisture and prevents fogginess.
They’ll stay fresh at room temperature for up to four days. For longer storage, wrap them individually in plastic and freeze for up to two months. When you’re ready to enjoy, let them thaw naturally or give them a quick warm-up in the microwave.
Easy Blueberry Muffins
Ingredients
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg
- ⅓-½ cup milk
- 1½ teaspoons vanilla
- 6 ounces fresh or frozen blueberries
Instructions
- Preheat your oven to 400°F and line a 12-cup muffin tin with paper liners.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- In a measuring cup, combine oil, egg, milk, and vanilla.
- Add wet ingredients to dry ingredients and stir just until combined (don’t overmix!).
- Gently fold in blueberries.
- Fill muffin cups about ¾ full with batter.
- Bake for 17-20 minutes until a toothpick comes out clean.
