Easy Blueberry Muffins Recipe
These Easy Blueberry Muffins are light, fluffy, and bursting with sweet-tart blueberries. Quick to prepare and made with simple ingredients, they’re perfect for breakfast, snacks, or tea time. Whether you're a baking beginner or pro, this foolproof recipe guarantees moist muffins every time.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 35–40 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/2 cups plain flour
2 teaspoons baking powder
1/2 cup sugar
1/4 teaspoon salt
1/4 cup butter, melted
1/4 cup vegetable oil
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1 1/4 cups fresh or frozen blueberries (do not thaw if frozen)
Instructions
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Preheat oven to 180°C (350°F) and line a muffin tin with paper liners.
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In a large bowl, mix flour, baking powder, sugar, and salt.
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In another bowl, whisk melted butter, oil, milk, eggs, vanilla, and almond extract.
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Pour wet mixture into dry ingredients and stir gently until just combined.
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Fold in the blueberries carefully.
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Divide batter evenly into muffin cups (fill about 3/4 full).
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Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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For added flavor, mix in 1 tsp lemon zest.
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Add a streusel topping for crunch.
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For dairy-free muffins, substitute milk with plant-based alternatives and use coconut oil instead of butter.
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Toss blueberries in flour before folding in to prevent sinking.
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Muffins can be frozen for up to 3 months.
Find it online: https://recipesbyjanet.com/easy-blueberry-muffins-recipe/
