Description
Delight in these classic homemade blueberry muffins, perfectly moist and bursting with fresh blueberries. Ideal for breakfast or a sweet snack, these muffins combine a tender crumb with a subtle hint of cinnamon and a crunchy sugar topping for the perfect balance of flavors and textures.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 Tbsp baking powder
- ½ tsp salt
- ¼ tsp cinnamon
Wet Ingredients
- ¼ cup vegetable oil
- 4 Tbsp butter (melted)
- 2 tsp vanilla extract
- 2 large eggs
- ¾ cup milk
Add-ins and Topping
- 1 cup fresh blueberries
- 2 Tbsp sugar (for sprinkling)
Instructions
- Preheat and prepare muffin pan: Preheat your oven to 350ºF (175ºC) and line a 12-cup muffin pan with cupcake liners to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and cinnamon to evenly distribute the leavening agents and spices.
- Combine wet ingredients: In a separate bowl, whisk the vegetable oil, melted butter, vanilla extract, eggs, and milk until fully combined and smooth.
- Combine wet and dry mixtures: Make a well in the center of the dry ingredients and pour the wet mixture in. Mix gently until just combined to avoid overworking the batter, which can toughen the muffins.
- Fold in blueberries: Carefully fold the fresh blueberries into the batter, ensuring they are evenly distributed without crushing them.
- Fill muffin tins and add topping: Using a spoon or scoop, fill each muffin cup about three-quarters full. Sprinkle the tops with the additional 2 tablespoons of sugar to create a sweet crunchy crust.
- Bake: Place the muffin pan in the preheated oven and bake for 25 to 30 minutes. The muffins should be golden brown and a toothpick inserted into the center should come out clean.
- Cool and serve: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely or serve warm.
Notes
- Do not overmix the batter to keep the muffins tender and light.
- Fresh blueberries are preferred for best texture, but frozen berries can be used if thawed and drained.
- The sugar sprinkled on top adds a delightful crunch; you can substitute with coarse sugar if desired.
- These muffins freeze well; store them in an airtight container or freezer bag and thaw at room temperature or warm gently.
