Ingredients
Scale
- 1 ½ cups fresh blueberries (or frozen, thawed)
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1/3 cup vegetable oil or melted unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk (dairy or plant-based)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs, then add the oil (or melted butter), vanilla extract, and milk. Mix well.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix to keep the muffins tender.
- Gently fold in the blueberries, ensuring even distribution throughout the batter.
- Divide the batter evenly among muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add a few drops of blue food coloring to enhance the blue appearance if desired.
- For extra flavor, consider adding lemon zest to the batter.
- Use frozen blueberries, simply thaw and drain to prevent excess moisture.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg