Moist and Fluffy Blueberry Muffins
Soft, bakery-style blueberry muffins with juicy berries, golden domed tops, and a tender crumb. Perfect for breakfast or snacking any day of the week.
Ingredients
Muffin Base
- 1.5 cups all-purpose flour measured by spooning into the cup and leveling off
- 0.75 cup granulated sugar
- 2 tsp baking powder aluminum-free if possible
- 0.25 tsp fine sea salt
- 1 tbsp granulated sugar for sprinkling on top
Wet Mix
- 0.33 cup vegetable oil or safflower/avocado oil
- 1 large egg at room temperature
- 0.33 cup buttermilk or plain Greek yogurt at room temperature, thin yogurt slightly with water or milk
- 1.5 tsp vanilla extract
Berries
- 1 cup blueberries fresh or frozen, add frozen directly without thawing
- 1 tsp flour for coating blueberries before mixing into batter
Instructions
- Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners and lightly grease the top of the tin.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly mixed.
- In a measuring jug, combine oil, egg, buttermilk or thinned yogurt, and vanilla extract. Whisk until smooth.
- Pour wet mixture into dry ingredients. Stir gently until just combined. Batter should be thick and slightly lumpy.
- Toss blueberries with a teaspoon of flour, then gently fold them into the batter without overmixing or mashing.
- Scoop batter into muffin cups, filling nearly to the top. Sprinkle with extra sugar. Bake for 15–20 minutes or until a toothpick comes out with crumbs. Cool in pan for 5 minutes, then transfer to rack.
Notes
For added flavor, try folding in lemon zest or topping with cinnamon streusel before baking. Avoid overmixing to maintain a light texture. For storage, keep in an airtight container at room temp for 3 days or freeze up to 3 months.
Nutrition Facts (Per Serving)
Serving Size: 1 muffin (10 total)- Calories: 216
- Total Fat: 8.2g
- Saturated Fat: 1.2g
- Cholesterol: 19.4mg
- Sodium: 71.3mg
- Carbohydrate: 33.2g
- Dietary Fiber: 1g
- Total Sugars: 17.2g