Blueberry Muffins
These blueberry muffins are soft, golden, and packed with juicy blueberries in every bite. No fancy steps—just a simple, bakery-style muffin that works every time.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk whole milk preferred
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries fresh or frozen
- 1 tablespoon all-purpose flour for tossing blueberries
Optional Toppings
- 2 tablespoons granulated sugar
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 375°F.
- Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk the eggs until smooth.
- Add the milk, oil, and vanilla to the eggs and stir until well combined.
- Pour the wet mixture into the bowl with the dry ingredients.
- Stir gently just until the batter is mostly combined. Do not overmix.
- Toss the blueberries with 1 tablespoon of flour to help prevent sinking.
- Fold the floured blueberries gently into the batter.
- Spoon the batter evenly into the 12 muffin cups, filling each about 3/4 full.
- In a small bowl, mix 2 tablespoons sugar with 1/4 teaspoon cinnamon if using.
- Sprinkle the cinnamon-sugar mixture over the tops of the muffins.
- Bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
- Serve warm or let cool completely and store in an airtight container.