Quick and Easy Homemade Blueberry Muffins Recipe

Who doesn’t love a warm, fluffy muffin straight from the oven? And when it’s bursting with fresh blueberries, it’s even better. This Blueberry muffins recipe is perfect for those mornings when you crave something sweet but don’t want to spend hours in the kitchen. These easy blueberry muffins are made with simple ingredients, yet they come out moist, tender, and bursting with flavor. Whether you’re baking for breakfast, a snack, or just because this homemade blueberry muffins recipe will hit the spot every time, let’s dive into the recipe and create the best blueberry muffins ever!

Key Benefits

Making blueberry muffins at home offers so many advantages. Not only do you get to enjoy a fresh batch right out of the oven, but you can also control what goes into them. Here are a few reasons why this recipe is a game-changer:

• Quick and Easy: This is one of the quick blueberry muffins recipes you’ll find. With minimal preparation and baking time, you’ll be enjoying fresh muffins in under 30 minutes.
• Customizable: You can use fresh or frozen blueberries, depending on what’s available. You can also tweak the sweetness to your liking by adjusting the amount of sugar.
• Perfect Texture: The combination of vegetable oil and milk ensures a light, fluffy muffin with a slightly tender crumb that’s just the right balance.
• No Complicated Equipment Needed: No need for special tools, just a few basic mixing bowls and a muffin tin. Even beginners can bake these muffins with ease.

Ingredients For Blueberry Muffins

Here’s what you’ll need to make these delicious homemade blueberry muffins:

• 1 ½ cups (195g) all-purpose flour, spooned and leveled
• ¾ cup (150g) granulated sugar, plus 1 tablespoon for muffin tops
• 2 teaspoons baking powder
• ¼ teaspoon fine sea salt
• ⅓ cup (80ml) vegetable oil, safflower oil, or avocado oil
• 1 large egg
• ⅓ cup (80ml) milk or non-dairy milk (use more as needed)
• 1 ½ teaspoons vanilla extract
• 6 to 8 ounces fresh or frozen blueberries (generous 1 cup)

How To Make Blueberry Muffins At Home

Prepare Muffin Batter:

1. Preheat the Oven: Begin by preheating your oven to 400°F (204°C). Line muffin cups with paper liners – you’ll need 8 liners for large muffins, 10 for standard, or 22 for mini muffins.
2. Grease the Muffin Tin: Lightly grease or spray the tops of the muffin tin with oil. This step is essential if you’re making large-topped muffins to prevent them from sticking. If you’re using a high-quality nonstick pan, this might not be necessary.
3. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures the dry ingredients are evenly distributed.
4. Mix Wet Ingredients: Choose a measuring jug that holds at least 1 cup. Add the oil, crack in the egg, and then pour in enough milk to reach the 1-cup line (about ⅓ cup of milk). Add the vanilla extract and whisk until everything is fully combined.
5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until the batter just comes together. Don’t overmix! The batter will be thick, but that’s exactly what you want.
6. Fold in Blueberries: Gently fold in the blueberries with a spatula. This will ensure they don’t burst and create a purple mess in the batter.

Bake Muffins:

1. Fill Muffin Cups: Divide the batter evenly between the muffin cups. If you’re making large-topped muffins, the batter should reach the tops of the paper liners. Sprinkle a little extra sugar on top of each muffin for a sweet, crunchy topping.
2. Bake: Place the muffin tin in the oven and bake for 15 to 20 minutes. The muffins are done when the tops are no longer wet, and a toothpick inserted into the middle of a muffin comes out with a few crumbs (not wet batter). Transfer the muffins to a cooling rack.
3. Storage: These muffins are best enjoyed fresh, but if you need to store them, place them in a plastic bag and seal them tightly. Keep them at room temperature for up to 3 days. For longer storage, wrap them in aluminum foil or place them in freezer bags and freeze them for up to 3 months.

Pro Tips and Variations

• For Extra Fluffiness: Add a tablespoon of sour cream or Greek yogurt to the wet ingredients to give the muffins an even softer texture.
• Add Zest: For a citrusy twist, try adding a teaspoon of lemon or orange zest to the batter. This enhances the flavor of the blueberries and adds a refreshing note.
• Blueberry Variations: Swap out blueberries for other berries like raspberries, blackberries, or strawberries for a different flavor.
• Mini Muffins: If you’re looking to make smaller-sized muffins, this recipe can easily be adapted for mini muffins. Just reduce the baking time to 10-12 minutes.
• Healthier Twist: Substitute half of the all-purpose flour with whole wheat flour for a healthier version. You can also use coconut oil or olive oil in place of vegetable oil.

Serving Suggestions

These blueberry muffins are perfect for a variety of occasions:

• Breakfast: Serve warm with a cup of coffee or tea for a comforting start to your day.
• Brunch: Pair with scrambled eggs, fresh fruit, or yogurt for a well-rounded brunch spread.
• Snack: Keep a batch on hand for a sweet afternoon treat or a quick snack on the go.
• Dessert: Top them with a scoop of vanilla ice cream or a dollop of whipped cream for a simple yet indulgent dessert.

Conclusion

There you have it – an easy and delicious blueberry muffins recipe that you can whip up in no time. With a perfect balance of sweetness and moisture, these best homemade blueberry muffins are bound to become a family favorite. Whether you’re enjoying them with a hot beverage in the morning or sharing them at a get-together, they’ll never disappoint. So, gather your ingredients, preheat the oven, and treat yourself to a batch of these delightful homemade treats. Happy baking!

FAQs

By following this recipe, you’ll be able to make mouthwatering blueberry muffins that are not only easy to prepare but will leave everyone wanting more. Happy baking!