Blueberry Muffins

Introduction

These blueberry muffins use ¾ cup blueberries and bake at 400°F (200°C), so you get a quick rise and lightly golden tops in about 20 minutes. The batter is straightforward, the crumb stays tender if you avoid overmixing, and the batch fits breakfast, lunchboxes, or a make-ahead snack.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 12 muffins

Ingredients

• 1¾ cups (250 g) flour
• ⅓ cup (65 g) white granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 egg, beaten
• ¾ cup (180 ml) milk
• ¼ cup (60 ml) cooking oil
• ¾ cup (180 ml) blueberries, fresh or frozen

Instructions

1. Grease muffin cups or line with paper cups; set aside.
2. Preheat the oven to 400°F (200°C).
3. In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the mixture and set aside.
4. In a small bowl, combine beaten egg, milk, and oil. Add this mixture all at once to the flour mixture. Fold in blueberries and stir just until combined. Do not overstir.
5. Spoon batter into prepared cups, filling each about two-thirds full.
6. Bake for 18 to 20 minutes or until golden. When a wooden toothpick is inserted near the middle, it should come out clean.
7. Remove from muffin cups and let cool on a wire rack for 5 minutes.

Variations

• Replace the blueberries with raspberries or chopped strawberries for a softer, slightly more jammy muffin.
• Swap half of the flour for whole wheat flour if you want a nuttier flavor and a slightly denser crumb.
• Replace the white granulated sugar with the same amount of light brown sugar for more moisture and a mild caramel note.
• Use melted butter instead of cooking oil for a firmer crumb and a richer flavor.
• Add 1 teaspoon finely grated lemon zest to the wet mixture if you want the fruit flavor to taste brighter.

Tips for Success

• Stir the batter just until the flour is moistened; overmixing is what turns these muffins tough instead of tender.
• If you use frozen blueberries, fold them in straight from the freezer so they hold their shape better in the batter.
• Fill each muffin cup about two-thirds full so the tops dome without spilling over.
• Start checking at 18 minutes; the tops should look golden and a toothpick inserted near the middle should come out clean.
• Let the muffins sit on a wire rack for the full 5 minutes before serving so the crumb can set.

Storage and Reheating

Store the muffins in an airtight container in the fridge for up to 4 days. For longer storage, wrap them individually and freeze them in a sealed freezer bag or airtight container for up to 2 months.

To reheat, microwave one muffin for 10 to 15 seconds if chilled, or 20 to 30 seconds if frozen and thawed. You can also warm several muffins in a 300°F (150°C) oven for 5 to 8 minutes.

FAQ

Can you use frozen blueberries instead of fresh?

Why did the muffins turn out dense?

The usual cause is overmixing after the wet ingredients are added to the flour mixture. Stir only until combined, even if the batter looks a little lumpy.

Can you make these as mini muffins?

Yes. Use mini muffin cups and start checking for doneness at 10 to 12 minutes since they bake faster.

Can you reduce the sugar?

You can reduce the white granulated sugar slightly, but the muffins will taste less rounded and the texture will be a bit less tender. A small reduction works better than cutting it heavily.