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blueberry muffins
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Blueberry Muffins Recipe

Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Calories: 220kcal

Ingredients

  • All-purpose flour – The backbone of muffin success
  • Granulated sugar – Sweet but not over-the-top
  • Baking powder – For that bakery-style lift
  • Salt – Don’t skip it; it makes everything better
  • Eggs – Room temp if you remember no stress if you don’t
  • Milk – Dairy or plant-based both work
  • Neutral oil or melted butter – Oil keeps things extra moist
  • Vanilla extract – Because plain muffins are boring
  • Fresh or frozen blueberries – Frozen is totally fine don’t thaw!

Instructions

  • Preheat your oven to 375°F (190°C) and line a muffin tin. Yes, preheating matters—this isn’t optional.
  • Whisk the dry ingredients in a large bowl. Flour, sugar, baking powder, and salt all get cozy together.
  • Mix the wet ingredients in a separate bowl. Eggs, milk, oil (or butter), and vanilla—smooth but not aggressively whipped.
  • Combine wet and dry gently. Stir just until no dry flour remains. Lumps are fine. Overmixing is not.
  • Fold in the blueberries like you actually care about them. Slow and gentle wins here.
  • Scoop the batter into the muffin tin, filling each cup almost to the top. Confidence is key.
  • Bake for 18–22 minutes until the tops are golden and spring back when touched. Your kitchen will smell incredible.
  • Cool slightly, then eat one warm because waiting is overrated.