Blueberry Muffins
Deliciously moist and fluffy blueberry muffins, perfect for breakfast or a sweet snack.
Equipment
- oven
- Muffin tin
- mixing bowls
- whisk
- Spoon or ice cream scoop
- wire rack
Ingredients
- 1 cup Fresh blueberries Juicy gems that add natural sweetness.
- 1 1/2 cups All-purpose flour Provides structure and fluffiness.
- 1/2 cup Granulated sugar Adds sweetness and helps create a golden crust.
- 1/2 teaspoon Salt Enhances flavors and balances sweetness.
- 2 teaspoons Baking powder Leavening agent for light and airy muffins.
- 1/2 teaspoon Baking soda Works with baking powder for lift.
- 1/3 cup Vegetable oil Keeps muffins moist and tender.
- 1 large Egg Binds ingredients and adds richness.
- 1 teaspoon Vanilla extract Adds a warm, sweet flavor.
- 1/2 cup Milk Adds moisture for a soft texture.
- 1 tablespoon Lemon zest (optional) Brightens the flavor of the muffins.
Instructions
- Preheat your oven to 375°F (190°C) and prepare your muffin tin with liners or cooking spray.
- In a large bowl, whisk together the dry ingredients: flour, sugar, salt, baking powder, and baking soda.
- In another bowl, mix the wet ingredients: vegetable oil, egg, vanilla extract, milk, and lemon zest (if using) until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
- Gently fold in the fresh blueberries until evenly distributed.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
These blueberry muffins are perfect for breakfast, snacks, or dessert. Enjoy them warm or at room temperature.