Description
Enjoy these classic blueberry muffins, bursting with fresh berries and featuring a perfectly moist crumb and a delightful rise. This recipe is designed for home bakers looking for a reliable and delicious blueberry muffin experience.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
- 1 large egg
- 1 cup milk
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg (if using).
- In a separate medium bowl, whisk together the egg, milk, oil (or melted butter), and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the fresh blueberries.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra burst of flavor, you can toss the blueberries with a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom.
- If you prefer a sweeter muffin, you can sprinkle a little extra sugar on top of each muffin before baking.
- Ensure your baking powder is fresh for the best rise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg