Description
These Moist Baked Blueberry Muffins are the perfect balance of tender crumb and juicy bursts of blueberries. Easy to make and ideal for breakfast or a snack, they feature a sweet, moist texture with a subtle vanilla flavor. Coating the blueberries in flour prevents them from sinking, ensuring every bite is loaded with berry goodness.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour (for coating blueberries)
Wet Ingredients
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blueberries
Optional Topping
- Coarse sugar for topping
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the 1 1/2 cups of all-purpose flour, granulated sugar, brown sugar, baking powder, and salt to combine evenly.
- Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil, egg, milk, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir using a spatula until just combined. Avoid overmixing to keep the muffins tender.
- Coat Blueberries: Toss the blueberries with 2 tablespoons of flour in a small bowl to prevent them from sinking to the bottom during baking.
- Fold Blueberries into Batter: Gently fold the coated blueberries into the muffin batter, ensuring they are evenly distributed without breaking.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full. If desired, sprinkle coarse sugar on top for a slight crunchy texture.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Using frozen blueberries is fine; do not thaw before mixing to avoid coloring the batter.
- Coating blueberries with flour helps keep them suspended in the batter for even berry distribution.
- Do not overmix the batter to avoid tough muffins.
- For a dairy-free version, substitute milk with almond or soy milk.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
Keywords: blueberry muffins, baked muffins, moist muffins, easy breakfast recipe, fruit muffins
