Blueberry Muffin

PIn it

Introduction

These blueberry muffins come together in under 30 minutes and use a simple fold-in method that keeps them tender rather than dense. Fresh or frozen blueberries work equally well, making this a reliable choice for breakfast, snacks, or lunchbox additions year-round.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 19 minutes
• Total Time: 29 minutes
• Servings: 12 muffins

Ingredients

• 1¾ cups (250 g) flour
• ⅓ cup (65 g) white granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 egg, beaten
• ¾ cup (180 ml) milk
• ¼ cup (60 ml) cooking oil
• ¾ cup (180 ml) blueberries, fresh or frozen

Instructions

1. Grease muffin cups or line with paper cups; set aside.
2. Preheat the oven to 400°F (200°C).
3. In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the mixture and set aside.
4. In a small bowl, combine beaten egg, milk, and oil. Add this mixture all at once to the flour mixture. Fold in blueberries and stir just until combined. Do not overstir.
5. Spoon batter into prepared cups, filling each about two-thirds full.
6. Bake for 18 to 20 minutes or until golden. When a wooden toothpick is inserted near the middle, it should come out clean.
7. Remove from muffin cups and let cool on a wire rack for 5 minutes.

Variations

Use frozen blueberries straight from the freezer — they’ll release less liquid during mixing and keep the batter from turning blue. Add them to the dry ingredients before folding in wet ingredients.

Swap half the flour for whole wheat flour — this adds nutty flavor and fiber without making the muffins tough, though they’ll be slightly denser.

Replace half the milk with Greek yogurt — this creates a tangier crumb and boosts protein; thin the yogurt with a tablespoon of water so the batter isn’t too thick.

Add lemon zest to the dry ingredients — about 1 tablespoon zest brightens the blueberry flavor without requiring any liquid adjustment.

Make mini muffins — reduce bake time to 12–14 minutes and watch closely, as they’ll brown faster than standard-size muffins.

Tips for Success

Don’t overstir once the wet and dry ingredients meet. A few lumps in the batter are normal and necessary; overmixing develops gluten, which makes muffins tough and dense instead of tender.

Fill any empty muffin cups halfway with water. This ensures even heat distribution in the pan and prevents the filled cups from baking faster than empty ones.

Check doneness with a toothpick near the center, not where a blueberry is. The toothpick should come out clean or with just a few moist crumbs; if it hits a berry, you’ll get a false read.

Let muffins cool in the pan for at least 5 minutes before removing. This sets the structure; removing them too soon causes crumbling, especially on the bottom.

Prep dry ingredients the night before. Measure flour, sugar, baking powder, and salt into a bowl and cover; you’ll cut active prep time to just 5 minutes the next morning.

Storage and Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They can also be frozen in a freezer bag for up to 3 months; thaw at room temperature for 1–2 hours before eating, or reheat directly from frozen.

To reheat, wrap a muffin in a damp paper towel and microwave for 20–30 seconds, or place unwrapped muffins on a baking sheet and warm in a 300°F (150°C) oven for 8–10 minutes until the interior is soft again.

FAQ

Can I use thawed frozen blueberries, or should I keep them frozen?

Thawed berries release more liquid and can make the batter too wet and turn it blue. Use them straight from the freezer, or pat frozen berries dry with paper towels before folding in.

Why did my muffins sink in the middle?

The oven temperature may have been too low, or they didn’t bake long enough. Use an oven thermometer to verify your oven’s actual temperature, and bake until a toothpick inserted in the center comes out clean.

Can I make these without eggs?

Yes; replace 1 beaten egg with ¼ cup (60 ml) applesauce or mashed banana, though the crumb will be slightly denser and more cake-like.

How much batter should fill each cup?

Fill each cup about two-thirds full. This leaves enough room for the muffins to rise without spilling over and creates a slight dome on top as they bake.