Description

These classic blueberry muffins are soft, fluffy, and packed with juicy blueberries. Quick to make and perfect for breakfast or a snack, they can be topped with an optional crumb topping for extra sweetness and crunch.

Ingredients

1 1/2 cups (190g) all-purpose flour

3/4 cup (150g) granulated sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup (80ml) vegetable oil or melted butter

1 large egg

1/3 – 1/2 cup (80–120ml) milk

1 1/2 tsp vanilla extract

1 cup fresh or frozen blueberries (if frozen, do not thaw)

Optional crumb topping:

1/2 cup (65g) flour

1/3 cup (65g) sugar

1/4 cup (55g) cold butter, cubed

1 1/2 tsp cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a large bowl, whisk together flour, sugar, salt, and baking powder.
In a separate bowl, beat together the oil (or melted butter), egg, vanilla, and 1/3 cup of milk.
Pour the wet mixture into the dry ingredients and stir until just combined. If the batter is too thick, add a bit more milk.
Gently fold in the blueberries.
For the optional crumb topping, mix flour, sugar, and cinnamon. Cut in cold butter until the mixture is crumbly.
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle crumb topping on top if using.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Add lemon zest for a citrus twist.

Swap blueberries for other berries or chocolate chips.

Use half whole wheat flour and less sugar for a healthier version.

Sprinkle coarse sugar instead of crumb topping for a simpler finish.

Store at room temp for 2–3 days or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 13g
Sodium: 120mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg