Blueberry Muffins with Fresh or Frozen Blueberries

Introduction

These blueberry muffins use ¾ cup of blueberries and bake at 400°F, which gives you a quick batch with lightly golden tops and a tender center. The batter comes together fast and stays soft as long as you fold it just until combined, so it fits well for breakfast, snacks, or make-ahead baking.

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 half of the flour with whole wheat flour. You get a slightly denser muffin with a more nutty flavor.
• Swap the white granulated sugar for light brown sugar. The crumb stays soft, but the flavor turns a little deeper and more caramel-like.
• Replace the cooking oil with the same amount of melted butter. The muffins taste richer, though they may firm up a bit faster as they cool.
• Use raspberries or chopped strawberries instead of blueberries. The fruit flavor shifts, and the batter may bake a little softer and wetter.
• Use mini muffin cups instead of standard muffin cups. You get smaller, snack-size muffins with more browned edges per bite.

Tips for Success

• Stir the batter only until the flour is moistened; overmixing is the fastest way to make the muffins tough.
• If you use frozen blueberries, fold them in straight from the freezer so they keep their shape and bleed less into the batter.
• Fill each cup about two-thirds full; if you go higher, the muffins can spill over before the centers set.
• Start checking at 18 minutes. The tops should look golden, and a toothpick inserted near the middle should come out clean.
• Cool the muffins on a wire rack after 5 minutes so steam does not collect underneath and soften the bottoms.

Storage and Reheating

Store cooled muffins in an airtight container. In the fridge, they keep for up to 5 days; in the freezer, they keep for up to 3 months.

For freezing, place the muffins in a freezer bag or sealed container once fully cooled. If you stack them, separate layers with parchment so they do not stick together.

To reheat, warm one muffin in the microwave for 10 to 15 seconds from the fridge or 20 to 30 seconds from frozen. You can also reheat several muffins in a 300°F oven for 5 to 8 minutes, or about 10 to 12 minutes if frozen.

FAQ

Can you use frozen blueberries instead of fresh?

Yes. Add them frozen and fold them in gently so they do not streak the batter too much.

Why did the muffins turn out dense?

The usual cause is overmixing after you add the egg, milk, and oil to the flour mixture. Stir only until combined, even if the batter still looks a little lumpy.

Can you use a non-dairy milk?

Yes, an unsweetened non-dairy milk can replace the milk in the batter. The muffins may be slightly less rich, but the texture should still work.

Do you need paper liners, or can you just grease the pan?

Either works. Paper liners make cleanup easier, while a greased pan can give you slightly more browning around the sides.