Blueberry Muffins
by unknown · 4/29/2026
BreakfastVegetarianBaking
Bakery-style muffins with a sugar-crusted top and bursting, jammy blueberries inside.
12 servingsPrep: 15 minCook: 22 minTotal: 37 min
Ingredients
Servings:
12
- 2 cupsall-purpose flour
- ¾ cupsugar
- 2 tspbaking powder
- ½ tspsalt
- 2 largeeggs
- ¾ cupwhole milk
- ⅓ cupvegetable oil
- 1 tspvanilla extract
- 1½ cupsblueberries, fresh or frozen
- for toppingcoarse sugar
Instructions
- 1.Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- 2.Whisk flour, sugar, baking powder, and salt in a large bowl.
- 3.In another bowl, whisk eggs, milk, oil, and vanilla.
- 4.Pour wet into dry and stir until just combined. Fold in blueberries.
- 5.Divide batter among muffin cups, filling ¾ full. Sprinkle tops with coarse sugar.
- 6.Bake 18–22 minutes until a toothpick comes out clean. Cool 5 minutes before transferring to a rack.
Notes
If using frozen blueberries, do not thaw — toss them in a teaspoon of flour first to keep them from sinking.