This classic Blueberry Muffins Recipe is easy enough for a weekday, yet special enough for Sunday brunch. No mixer needed for these one bowl Blueberry Muffins.
We all have those recipes that our family loves and we make time and time again – this Blueberry Muffin Recipe is one of those. Using the same recipe, with a little adjustment, you can make Healthy Blueberry Muffins too.
A Muffin Recipe is one of those that are a must have in your recipe box. Keep reading for my No-Fail Muffin Baking Tips…
Muffins are typically thought of as a breakfast food, perfect for brunch, however they are actually super versatile – you can pack them in a lunch box, enjoy as an after snack, or have them in the evening as dessert.
These Blueberry Muffins are moist and don’t dry out, just be sure to keep them in an airtight container.
- Baking Powder
- Cooking Oil – I use Canola Oil
- Blueberries – fresh or frozen – tip below
Kitchen Essentials Needed
- Large Mixing Bowl
- Rubber Spatula
- Measuring Cups
- Measuring Spoons
- 2 small Bowls
- Muffin Pan
- Paper Cupcake Liners – optional but recommended
- Cookie Dough Scoop
Over the years, and hundreds of muffins baked, there are a few simple tips that I have learned –
Baking Tip #1: Fresh or Frozen – either is fine, just keep in mind that if you are using frozen, there will be more moisture in them. Thaw frozen berries, rinse and pat dry.
Baking Tip #2: Make ahead – you can easily mix the dry ingredients ahead of time and store in an airtight container, then add the wet ingredients and berries when you are ready to bake the muffins.
Baking Tip #3: Wet Ingredients – for this recipe you will need a 1 cup measuring cup – then add the oil, and beaten egg to the cup, then fill to the 1 cup mark with milk. Beat until mixed well.
Baking Tip #4: Reserve a couple spoons full of dry ingredients to add to the blueberries, toss to coat before adding them to the batter. This will help prevent the berries from sinking to the bottom of the muffin.
Baking Tip #5: Mixing – be sure not to over mix the muffin batter. Mix just until ingredients are incorporated.
How to make Easy Blueberry Muffins
- Add dry ingredients to large bowl – reserve a couple spoons full
- Then add oil to 1 cup measuring cup, beat egg in small bowl
- Now add beaten egg to oil
- Fill the measuring cup to 1 cup mark with milk
- Add wet ingredients to dry
- In a separate bowl, add the reserved flour mixture to blueberries
- Combine wet and dry ingredients until smooth. Toss to coat blueberries – this will help prevent berries from sinking to the bottom of the muffins
- Gently stir blueberries into mixture
Bake at 400 degrees F for about 15-20 minutes or until a toothpick inserted in the center comes out clean.
Cool or enjoy while they are warm with a little butter.
What to serve with Blueberry Muffins
- Sausage Breakfast Casserole
- Tater Tot Breakfast Casserole
- Overnight Oats
- Smoothie Bowl
- Cinnamon Vanilla Granola on top of Yogurt
- 1 + 1/2 cup Flour
- 3/4 cup Sugar
- 1/2 teaspoon Salt
- 2 teaspoons Baking Powder
- 1/3 cup Cooking Oil
- 1 Egg, beaten
- 1/3 cup Milk
- 1 cup Blueberries - fresh or frozen
- Preheat oven to 400 degrees. Place liners in muffin tin, set aside.
- Whisk together dry ingredients - reserve a couple spoons full of flour mixture
- Pour oil into 1 cup measuring cup
- Beat egg and add to cup
- Fill measuring cup to 1 cup mark with milk
- Beat until mixed well
- Add wet ingredients to dry ingredients and combine until incorporated, don't over mix
- Add reserved flour mixture to blueberries and toss to coat
- Gently fold berries into batter
- Divide into muffin tin, fill 2/3 full
- Bake at 400 degrees for 15-20 minutes or until toothpick inserted in center comes out clean
- Serve warm or cool
- Store leftovers in airtight container