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–+ servings
Blueberry Muffins

Blueberry Muffins

Soft and buttery Blueberry Muffins bursting with juicy berries. Perfect for breakfast or snacks. Easy recipe with simple ingredients. Bake happiness today!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.75 cups granulated sugar
  • 0.5 teaspoon salt
  • 2 teaspoons baking powder
  • 0.33 cups vegetable oil (or melted butter)
  • 1 large egg
  • 0.33 cups milk (or non-dairy alternative)
  • 1 teaspoon vanilla extract
  • 1 cup blueberries fresh or frozen

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Muffin tin
  • Paper liners optional

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
  3. In another bowl, mix the oil (or melted butter), egg, milk, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently.
  5. Gently fold in the blueberries, ensuring frozen ones are kept intact.
  6. Scoop the batter into the prepared muffin tin, filling each liner about two-thirds full.
  7. Bake for 20–25 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Let them cool slightly before enjoying.
  9. For a touch of brightness, add a splash of lemon zest to the batter.
  10. Store in an airtight container at room temperature for up to two days or refrigerated for a week. If freezing, wrap each muffin in plastic wrap and place in a freezer-safe bag. They can be frozen for up to three months.

Nutrition

Calories: 180kcalCarbohydrates: 29gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 22mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 9gVitamin A: 2IUVitamin C: 1mgCalcium: 5mgIron: 6mg

Notes

For a touch of brightness, add a splash of lemon zest to the batter. To keep them fresh, store in an airtight container at room temperature for up to two days or refrigerated for a week. If freezing, wrap each muffin in plastic wrap and place in a freezer-safe bag. They can be frozen for up to three months. When reheating, use the microwave for softness or the oven for a crispier top. Enjoy your baking!
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