Blueberry Muffins
These blueberry muffins are soft, tender, and bursting with fresh blueberries, making them a delightful quick breakfast or snack option.
Ingredients
For the Base
- 1.5 cups all-purpose flour
- 0.5 cups sugar Can reduce sugar to 1/3 cup for less sweet muffins.
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
Wet Ingredients
- 1/3 cups vegetable oil Can swap with light olive oil or melted coconut oil.
- 1 large egg For egg-free version, use 1/4 cup unsweetened applesauce.
- 1 teaspoon vanilla extract
- 0.5 cups buttermilk Substitute: 1/2 cup milk + 1/2 tablespoon lemon juice.
Fruit
- 1 cups fresh blueberries If using frozen, fold in without thawing.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
- In a separate bowl, whisk together the vegetable oil, egg, vanilla extract, and buttermilk until smooth.
- Pour the wet mixture into the dry ingredients and stir gently just until combined, being careful not to overmix.
- Gently fold in the blueberries until evenly distributed.
- Divide the batter among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Notes
Muffins are best served warm with butter or cream cheese. They can be made ahead and stored in an airtight container in the fridge for up to 4 days.