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bakery style blueberry muffins in muffin pan
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5 from 6 votes

Classic Blueberry Muffins

Get ready to toss those boxes of muffin mix, these homemade blueberry muffins are moist, loaded with blueberries, and so simple to make!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry recipes, homemade muffins, muffin recipe
Servings: 12 muffins
Calories: 222kcal
Author: Amanda

Ingredients

  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1 Tbsp baking powder
  • 1/4 tsp kosher salt
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 4 Tbsp unsalted butter melted and cooled slightly
  • 3/4 cup whole milk
  • 1 tsp vanilla extract
  • 1 - 1 1/2 cups fresh blueberries
  • sprinkle of extra granulated sugar optional

Instructions

  • Preheat oven to 400°F. Line a standard 12 cup muffin pan with paper liners and set aside.

COMBINE MUFFIN INGREDIENTS

  • In a mixing bowl, add flour, sugar, baking powder and salt, and whisk to combine.
  • In a separate mixing bowl, add eggs, oil, butter, milk and vanilla and whisk until combined.
  • Add the flour mixture to the milk mixture, stirring gently until just combined and no flour streaks remain.

STIR IN BLUEBERRIES

  • Gently fold in the blueberries.

ADD BATTER TO PAN

  • Scoop/pour batter into the prepared muffin pan, filling the liners about 3/4 of the way up. Set aside. Sprinkle tops with sugar if desired.

BAKE

  • Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Muffins will also spring back with gently touched on top.

COOL

  • Remove muffin pan from oven and let muffins cool in the pan for a few minutes, then transfer to a wire cooling rack to continue cooling.

Nutrition

Calories: 222kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 69mg | Potassium: 179mg | Fiber: 1g | Sugar: 12g | Vitamin A: 205IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg