Blueberry Muffin

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Introduction

These blueberry muffins use the classic muffin method—a dry mix folded quickly into a wet mix—to deliver tender crumb and pockets of juicy fruit in under 40 minutes. The batter comes together in one medium and one small bowl, and you bake at a high temperature for a golden top. Serve warm with coffee or pack them cold for breakfast throughout the week.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 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

Lemon blueberry: Add 1 tablespoon of lemon zest to the dry ingredients and substitute ¼ cup fresh lemon juice for ¼ cup of the milk. The zest brightens the fruit flavor while the juice adds subtle tang without changing texture.

Double berry: Replace half the blueberries with raspberries or blackberries. Frozen berries work equally well and keep the muffin tender.

Streusel topping: Before baking, sprinkle each cup with a mixture of 2 tablespoons oats, 2 tablespoons brown sugar, 1 tablespoon melted butter, and a pinch of cinnamon. This adds crunch and visual appeal.

Buttermilk version: Swap the milk for buttermilk (same amount) and reduce baking powder to 1½ teaspoons. Buttermilk creates a slightly tangier, more tender crumb.

Berry and bran: Replace ¼ cup flour with wheat bran to add fiber and nuttiness. The muffins will be denser but still moist thanks to the blueberries.

Tips for Success

Fill cups evenly for uniform baking. Use a small ice cream scoop or spoon to distribute batter so all muffins finish at the same time. Cups filled too full will dome and may bake unevenly at the edges.

Test with a wooden toothpick near the center, not in a blueberry. A berry will always appear wet on the pick. Insert the pick into a plain area of cake; it should come out clean or with just a few moist crumbs, not wet batter.

Frozen blueberries can go straight into the batter without thawing. They release their juices as they bake, keeping the muffin moist. Fresh and frozen work equally well here.

Cool muffins on a rack to prevent soggy bottoms. Leaving them in the hot pan traps steam underneath, making the base dense and wet.

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 5 days. They also freeze well for up to 3 months; wrap individually in plastic wrap and place in a freezer bag.

Reheat a thawed or room-temperature muffin by wrapping it in a damp paper towel and microwaving for 15–20 seconds, or by warming it wrapped in foil in a 300°F oven for 10 minutes. This restores moisture and softness without drying out the crumb.

FAQ

Can I use frozen blueberries straight from the freezer?

Why are my muffins sinking in the middle?

The oven temperature may be too low or the muffins were underbaked. Use an oven thermometer to verify temperature, and always test the center with a toothpick before removing them. Pulling them too early is the most common cause.

Can I make these in a loaf pan instead of a muffin tin?

Yes, but increase bake time to 35–40 minutes and check the center with a toothpick. A loaf bakes more slowly than individual muffins because the center takes longer to heat through.

How much batter should fill each cup?

Fill each cup about two-thirds full. This leaves room for the muffin to rise without overflowing. If you fill them too full, batter will spill over the sides as it expands.