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Homemade blueberry muffins with a tender crumb cooling on a wire rack

Homemade Blueberry Muffins

Tender homemade blueberry muffins with golden tops, juicy berries, and a soft, bakery-style crumb.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1 large egg room temperature
  • 3/4 cup milk
  • 1/3 cup neutral oil or melted butter cooled
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 1 teaspoon lemon zest optional
  • 1 tablespoon coarse sugar for the tops optional

Method
 

  1. Heat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the wells.
  2. Whisk flour, sugar, baking powder, and salt in a large bowl. In a second bowl, whisk the egg, milk, oil, and vanilla until combined.
  3. Pour the wet mixture into the dry ingredients. Fold with a spatula just until no dry pockets remain; a few small lumps are fine.
  4. Fold in the blueberries gently. If using frozen berries, add them straight from the freezer and avoid overmixing to limit streaking.
  5. Divide batter among the muffin cups, filling each about three-quarters full. Sprinkle with coarse sugar if desired.
  6. Bake for 18 to 22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out without wet batter. Cool in the pan for 5 minutes, then move to a rack.