Can I use frozen blueberries?

Yes, absolutely. If you use frozen blueberries, add them directly to the batter while they are still frozen. Do not thaw them first.

How should I measure the flour?

For the most accurate measurement using cups, fluff the flour in its container first. Then, gently spoon the flour into your dry measuring cup until it is slightly mounded. Level off the top with a straight edge or knife. Using a kitchen scale to measure the flour by weight (in grams) is even better for precision.

Can I swap out the blueberries for other fruits?

Yes, you can easily substitute the blueberries with other fruits. Use about 1 to 1 ¼ cups of alternative fruits like raspberries, blackberries, or peaches cut into small pieces. If using frozen fruit, add it while still frozen, just like with blueberries.

What should the batter consistency be like?

This muffin batter should be thick enough that you can scoop it. It should not be runny like cake batter. It should also not be stiff like bread dough. If your batter seems too thin, try stirring in flour one tablespoon at a time until it looks right. If it appears too thick or dry, stir in milk one tablespoon at a time until it reaches the correct consistency.

How long do I bake mini muffins?

If you make mini muffins using this recipe (which yields about 20 to 22), the baking time will be shorter. Watch them closely as they bake. They usually need around 9 to 11 minutes in the oven.

What is the best way to store these muffins?

Once the muffins have cooled completely to room temperature, store them in an airtight container. They will stay fresh at room temperature for up to 3 days. If you want to freeze them, wrap each individual muffin tightly in aluminum foil or place them in freezer safe bags. They can be frozen for up to 3 months.

Quick & Delicious Easy Blueberry Muffins

Description

These Easy Blueberry Muffins are incredibly simple to make and deliver a moist, tender crumb packed with sweet blueberries and finished with a perfect golden top! They are truly irresistible and disappear fast!

Ingredients

1 ½ cups (190 grams) all purpose flour, gently spooned and leveled
¾ cup (145 grams) granulated sugar, plus 1 tablespoon for muffin tops
2 teaspoons baking powder
¼ teaspoon fine sea salt
⅓ cup (75 ml) vegetable oil, or another neutral oil like safflower or avocado
1 large egg
⅓ cup (75 ml) milk, dairy or non dairy
1 ½ teaspoons vanilla extract
6 to 8 ounces (about 1 cup or 200 grams) fresh or frozen blueberries

Instructions

Get your oven hot. Set it to 400 degrees F (204 degrees C). Place paper liners into the cups of your muffin pan. Use 8 liners for larger muffins, 10 for standard size, or 22 for mini muffins.
Lightly coat the very top surface of the muffin pan with oil or cooking spray. This helps prevent the large muffin tops from sticking. High quality nonstick pans might not need this step.
Make the batter. In a large bowl, whisk together the flour, the main amount of sugar, the baking powder, and the salt.
Choose a liquid measuring cup that can hold at least 1 cup. Pour the oil into the cup. Carefully crack in the egg. Add enough milk to bring the total liquid level up to the 1 cup mark on the measuring cup (this should be approximately 1/3 cup of milk). Stir in the vanilla extract. Whisk this liquid mixture until everything is well blended.
Add the wet ingredients to the bowl containing the dry ingredients. Gently stir the mixture until the batter just comes together. Do not mix it too much. The batter will be thick.
Carefully fold the blueberries into the batter.
Bake the muffins. Divide the batter evenly among the prepared muffin cups. If you are aiming for large topped muffins, the batter should fill the paper liners completely to the top. Sprinkle a little of the extra sugar onto the top of each muffin.
Bake the muffins for 15 to 20 minutes. Check if they are done when the tops no longer look wet and a toothpick inserted into the center of a muffin comes out with moist crumbs attached, not wet batter. Move the baked muffins to a wire rack to cool.

Notes

Measuring Flour: Fluff the flour inside its container. Gently spoon it into your dry measuring cup until it is slightly mounded. Level off the top with a straight edge or knife for accurate measuring. Using a kitchen scale to measure the flour by weight in grams is even more accurate.
Frozen Blueberries: If you are using frozen blueberries, add them to the batter while they are still frozen. Do not thaw them first.
Other Fruits: Yes, you can easily swap the blueberries for other fruits. Use a similar quantity, about 1 to 1 ¼ cups of fruits like raspberries, blackberries, or peaches cut into small pieces. If using frozen fruit, add it while still frozen.
Batter Consistency: This muffin batter should be thick enough to scoop. It should not be runny. It should also not be stiff like dough. If your batter seems too thin, stir in flour one tablespoon at a time until it looks correct. If it is too thick or dry, stir in milk one tablespoon at a time until it reaches the right consistency.
Mini Muffins: This recipe yields about 20 to 22 mini muffins. The baking time will be shorter. Watch them closely while they bake, they usually need about 9 to 11 minutes.
Storing Muffins: Once the muffins have cooled completely to room temperature, store them in an airtight container. They will keep at room temperature for up to 3 days. To freeze them, wrap each muffin tightly in aluminum foil or place them in freezer safe bags. They can be frozen for up to 3 months.

Nutrition

Serving Size: 1 muffin
Calories: 215
Sugar: 17g
Sodium: 70mg
Fat: 8g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg