Easy Blueberry Muffins Recipe

Why You’ll Love This Recipe

This recipe delivers soft and moist muffins with an irresistible sweet-tart blueberry flavor in every bite. With just a few common ingredients, you can make a batch of muffins that are sure to please everyone in your family. They are quick to prepare, bake in under 25 minutes, and the combination of butter and vegetable oil ensures that they stay soft and moist for days. Plus, they are incredibly versatile – add a streusel topping, incorporate lemon zest, or use frozen blueberries depending on what you have available.

Ingredients

• 1 ½ cups plain flour

• 2 teaspoons baking powder

• ½ cup sugar

• ¼ teaspoon salt

• ¼ cup butter, melted

• ¼ cup vegetable oil

• ½ cup milk

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract (optional)

• 1 ¼ cups fresh blueberries (or frozen, not thawed)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.

2. In a large bowl, combine the flour, baking powder, sugar, and salt.

3. In a separate bowl, whisk together the melted butter, vegetable oil, milk, eggs, vanilla extract, and almond extract (if using).

4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix – a few lumps are okay.

5. Gently fold in the blueberries. If you're using frozen blueberries, do not thaw them, as they might bleed color into the batter.

6. Divide the batter evenly between the muffin tin cups, filling them about ¾ full.

7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

8. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: This recipe makes about 12 muffins.

• Prep time: 10 minutes

• Cook time: 20-25 minutes

• Total time: 35-40 minutes

Variations

• Streusel Topping: Add a streusel topping by mixing ¼ cup of flour, ¼ cup of sugar, ¼ teaspoon of cinnamon, and 3 tablespoons of butter. Sprinkle it over the muffin batter before baking.

• Lemon Zest: Add 1 teaspoon of lemon zest to the batter for a fresh, citrusy twist.

• Dairy-Free Version: Swap the milk for almond or soy milk and use coconut oil in place of butter.

• Nutty Muffins: Add ¼ cup of chopped nuts like walnuts or pecans to the batter for some crunch.

Storage/Reheating

• Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week.

• Freezing: To freeze, wrap each muffin in plastic wrap and place them in a zip-top bag. They can be stored in the freezer for up to 3 months.

• Reheating: To reheat, warm them in the microwave for 15-20 seconds or in the oven at 180°C (350°F) for 5-10 minutes.

FAQs

How do I keep my blueberry muffins from sinking?

To prevent your blueberries from sinking, toss them in a small amount of flour before folding them into the batter. This helps them stay suspended throughout the muffin.

Can I use frozen blueberries?

Yes! If you're using frozen blueberries, don't thaw them beforehand. Add them directly to the batter to avoid them bleeding into the mixture.

How can I make my muffins even fluffier?

Make sure not to overmix your batter. Stir gently until just combined, as overmixing can lead to dense muffins.

Can I use whole wheat flour?

Yes, you can substitute half of the all-purpose flour with whole wheat flour, but keep in mind that it may affect the texture slightly, making them denser.

Can I add a streusel topping to these muffins?

Absolutely! A simple streusel topping made with butter, sugar, flour, and cinnamon adds a delicious crunchy layer to these muffins.

How do I know when my muffins are done baking?

Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they’re done. If it comes out wet, give them a few more minutes to bake.

Can I make these muffins ahead of time?

Yes, you can prepare the muffin batter ahead of time, store it in the fridge for up to 24 hours, and bake the muffins fresh when you're ready.

How can I make these muffins dairy-free?

Simply substitute the milk with almond or soy milk, and use coconut oil in place of butter.

Can I add other fruits to this recipe?

Yes, you can replace the blueberries with other fruits like raspberries, blackberries, or chopped strawberries. Just be aware that the texture may vary slightly depending on the fruit.

How can I prevent the muffins from sticking to the paper liners?

Lightly grease the muffin liners with a small amount of cooking spray before filling them with batter. This will help the muffins release more easily after baking.

Conclusion

These Easy Blueberry Muffins are a perfect addition to your baking repertoire. With a simple and quick preparation, they yield soft, flavorful muffins that everyone will love. Whether you're looking for a breakfast treat or a snack, these muffins are a delicious choice that you can make again and again.

Print