Introduction
These blueberry muffins achieve the perfect balance between a tender, fluffy crumb and a delightfully sweet, juicy burst of fruit in every bite. You’ll find the simple combination of butter and oil creates a rich flavor and supremely moist texture. They come together in minutes and fill your kitchen with a bakery-worthy aroma that’s impossible to resist.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Ingredients
- 1¾ cups all purpose flour
- ¾ cup granulated sugar
- 1¾ teaspoon baking powder
- ⅔ teaspoon salt
- ⅔ cup whole milk (room temperature)
- 2 large eggs (room temperature)
- 3½ Tablespoons vegetable oil
- 3½ Tablespoons unsalted butter (melted)
- ¾ teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 1¼ cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease it well.
- In a large mixing bowl, whisk together the all purpose flour, granulated sugar, baking powder, and salt.
- In a separate medium bowl or large measuring cup, whisk together the whole milk, eggs, vegetable oil, melted butter, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold everything together until just combined. A few small streaks of flour are okay.
- Gently fold the fresh blueberries into the batter, taking care not to overmix and burst the berries.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.
- Bake for 22-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Streusel Topping: Before baking, sprinkle muffin tops with a mixture of ¼ cup flour, ¼ cup brown sugar, 2 tablespoons cold cubed butter, and a pinch of cinnamon rubbed together until crumbly.
- Lemon Twist: Add the zest of one lemon to the wet ingredients for a bright, zesty flavor that pairs beautifully with the blueberries.
- Jumbo or Mini Muffins: For jumbo muffins, fill 6 large cups and increase bake time to 28-32 minutes. For mini muffins, fill mini cups and bake for 12-15 minutes.
- Double Blueberry: Toss a handful of your blueberries in 1 tablespoon of the measured flour before folding them in; this helps prevent sinking.
Tips for Success
- Use room temperature ingredients for the milk and eggs to ensure they emulsify smoothly with the melted butter, creating a uniform batter.
- To prevent blueberries from sinking, you can toss them lightly in a tablespoon of the measured flour before folding them into the batter.
- For perfect domed tops, ensure your oven is fully preheated and bake the muffins at 375°F. The initial high heat helps them rise quickly.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. To reheat, warm frozen muffins in a 300°F oven for 10 minutes, or microwave a single muffin for 15-20 seconds until warm.
FAQ
Can I use frozen blueberries?
Can I make these muffins with buttermilk instead of whole milk?
Yes, you can make a substitute. Add 2 teaspoons of lemon juice or white vinegar to a measuring cup, then add enough whole milk to reach the ⅔ cup line. Let it sit for 5 minutes to curdle before using.
Why use a mix of oil and butter?
The butter provides rich flavor, while the oil ensures the muffins stay moist and tender for days. It’s the best of both worlds.
My muffins are dense. What went wrong?
This is most often caused by overmixing the batter or using cold ingredients. Remember to fold gently and only until combined.
Can I make this batter ahead and bake later?
It’s best to bake immediately, as the baking powder begins to activate once wet and dry ingredients are combined, which affects rise.
How can I tell when the muffins are done?
The tops should spring back lightly when touched, and a toothpick inserted near the center should come out clean or with a few moist crumbs (not wet batter).