Get ready to transform your baking game with the most irresistible Super Fluffy Blueberry Muffins you'll ever taste! Imagine biting into a cloud-like, golden-topped muffin packed with juicy blueberries that literally melt in your mouth. These aren't just any muffins – they're a breakfast revolution that will have your family and friends begging for more. Whether you're a seasoned baker or a kitchen newbie, this foolproof recipe guarantees bakery-quality muffins right in your own home, with minimal effort and maximum deliciousness.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, vigorously whisk together the milk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and fully integrated.
- Create a well in the center of the dry ingredients and pour the wet ingredient mixture into it. Gently fold the ingredients together using a spatula, being careful not to overmix. Mix just until the ingredients are barely combined.
- Gently fold in the fresh blueberries, taking care not to crush them. The batter will be slightly lumpy, which is perfect for creating fluffy muffins.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Optional: Sprinkle a little extra sugar on top of each muffin for a crispy, sweet crust.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Room Temperature Matters: Ensure your eggs and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Lumpy batter is your friend! Overmixing can lead to tough, dense muffins. Mix just until ingredients are combined.
- Blueberry Coating Trick: Toss your blueberries in a little flour before adding to the batter to prevent them from sinking.
- Fresh vs. Frozen: While fresh blueberries are ideal, frozen can work too. Don't thaw them, and add directly to the batter to prevent color bleeding.
- Muffin Tin Tip: Use a light-colored muffin tin for more even baking and to prevent burning.
- Storage Hack: For maximum freshness, store muffins in an airtight container and reheat briefly in the microwave before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 35mg
