Blueberry Muffin

Introduction

These blueberry muffins come together in one bowl with a tender crumb and bursts of fresh or frozen fruit in every bite. The batter takes about 10 minutes to mix and bakes in under 20 minutes, making them a practical choice for breakfast, lunch boxes, or a weekend bake. The key is a light hand when folding—overstirring develops gluten and toughens the muffins.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 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

Brown sugar swap: Replace white granulated sugar with light brown sugar for deeper molasses notes and slightly softer crumb texture.

Lemon zest addition: Stir 1 teaspoon of lemon zest into the dry ingredients before mixing the wet ingredients for a subtle citrus brightness that complements the blueberries.

Buttermilk version: Substitute regular milk with buttermilk in the same amount; the acidity will react with the baking powder to create extra lift and a more tender crumb.

Frozen blueberry method: Toss frozen blueberries in a tablespoon of flour before folding them in—this prevents them from sinking to the bottom as they thaw during baking.

Whole wheat flour: Replace up to half the all-purpose flour with whole wheat flour for a nuttier flavor and denser texture; you may need an extra tablespoon of milk to maintain batter consistency.

Tips for Success

Don’t overmix the batter. Once the wet and dry ingredients meet, fold them together gently until you see no dry flour streaks. Overmixing develops gluten, which makes the muffins tough and dense instead of tender.

Fill cups evenly. Use an ice cream scoop or spoon to divide batter equally among the cups. Even-sized muffins bake at the same rate and brown uniformly.

Test doneness correctly. The toothpick test works best when inserted into the cake part of the muffin, not directly into a blueberry—hitting a berry gives a false result. If the pick comes out clean, they’re done.

Let them cool slightly before removing. The 5-minute cooling in the pan firms up the edges so muffins release cleanly without crumbling. If you try to remove them immediately, they may fall apart.

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 4 days. They freeze well in a freezer-safe container or zip-lock bag for up to 3 months.

FAQ

Can I use frozen blueberries straight from the freezer?

Why are my muffins dense and flat?

This usually means either overmixing (which overdevelops gluten) or too little baking powder. Measure baking powder carefully, and stop stirring as soon as you see no dry flour.

Can I make these in a different pan, like a loaf tin?

You can, but adjust the baking time. A loaf pan holds more batter and will need 25–30 minutes to bake through. Check with a toothpick at 25 minutes and continue baking as needed.

What’s the best way to measure flour for this recipe?