Quick and Easy Blueberry Muffins
All you need is one bowl. This recipe is so easy when we're in the mood for something other than cereal, we'll skip pancakes and make these for breakfast instead. This blueberry muffin recipe makes 8 large, big-topped muffins, 10 standard muffins or 20 to 22 mini muffins (see note below about baking time for mini muffins). Since most standard muffin tins have 12 muffin cups, if you plan on making the larger muffins, we recommend adding 1 to 2 tablespoons of water to the empty cups. This way the cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins cook evenly.
All you need is one bowl. This recipe is so easy when we're in the mood for something other than cereal, we'll skip pancakes and make these for breakfast instead. This blueberry muffin recipe makes 8 large, big-topped muffins, 10 standard muffins or 20 to 22 mini muffins (see note below about baking time for mini muffins). Since most standard muffin tins have 12 muffin cups, if you plan on making the larger muffins, we recommend adding 1 to 2 tablespoons of water to the empty cups. This way the cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins cook evenly.
- 1 large egg
- 2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups (195 grams) all-purpose flour
- 3/4 cup (150 grams) granulated sugar plus 1 tablespoon for muffin tops
- 1/3 cup (80 ml) neutral flavored oil canola, vegetable and grape seed are great
- 1/3 cup (80 ml – 120 ml) milk; dairy and non-dairy both w
- 6 ounces fresh or frozen blueberries see note below about frozen berries (about 1 cup)
- Carbohydrate 3.71330480230171 g
- Cholesterol 27.2541666650098 mg
- Fat 0.937466877182151 g
- Fiber 0.574077852913579 g
- Protein 1.55181516306059 g
- Saturated Fat 0.31691851853859 g
- Serving Size 1 1 Serving (49g)
- Sodium 106.049096379757 mg
- Sugar 3.13922694938813 g
- Trans Fat 0.15979734882661 g
- Calories 30 calories
Step-by-step
- Heat oven to 400 degrees F.
- For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
- Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.
- Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
- Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
- To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.
My Go-To Blueberry Muffin Recipe: A Busy Mom's Secret Weapon
Mornings in our house can be chaotic. Between getting the kids ready for school, making sure everyone has their lunches packed, and trying to squeeze in a quick workout before work, breakfast is often an afterthought. Pancakes? Forget it! Toast? Too boring. That's where these quick and easy blueberry muffins come in. This recipe is my lifesaver – a simple, delicious, and surprisingly adaptable way to start the day. It's so easy, even on my busiest mornings, I can whip up a batch in under 30 minutes. And the best part? They're just as delightful for a weekend brunch as they are for a hurried weekday breakfast.
The beauty of this recipe lies in its simplicity. One bowl, minimal ingredients, and a surprisingly satisfying result. No need for fancy equipment or baking expertise; just a whisk, a muffin tin, and a little bit of love. I often double the recipe, making a larger batch to freeze for those extra-hectic weeks. Popping a couple of these muffins in the toaster oven is the perfect way to jumpstart a busy day. The kids love them, my husband devours them, and even I find myself sneaking one (or two!) when no one's looking. It's become a breakfast staple in our home, a comforting ritual that makes even the most stressful mornings a little bit sweeter.
I’ve experimented with variations over time, adding a sprinkle of cinnamon for a warm spice kick, or using different types of berries depending on what’s in season. Sometimes I'll even add a handful of chopped nuts for extra texture. The possibilities are truly endless! But even in its simplest form, this recipe is a winner. It's a testament to the fact that sometimes, the best things in life are the easiest. This muffin recipe isn't just a breakfast solution; it's a small act of self-care in the midst of the daily grind, a delicious reminder that even amidst chaos, there's always time for a little bit of sweetness.
Beyond the ease and deliciousness, these muffins are also wonderfully adaptable. Need to make a gluten-free version? Simply swap out the all-purpose flour for a gluten-free blend. Want to use dairy-free milk? Go ahead! The recipe is incredibly forgiving, allowing for creative substitutions without compromising the final product. It’s this versatility that makes this recipe such a go-to in our household. It allows me to customize it to what I have on hand, ensuring that even when my pantry is a bit bare, I can still create a delicious and satisfying breakfast treat.
Tips and Tricks for Perfect Muffins:
- Don't overmix the batter: Overmixing can lead to tough muffins. Mix until just combined.
- Fill the muffin cups almost to the top: This will give you those lovely big-topped muffins.
- Add water to empty muffin cups: If you are not filling all the cups in your muffin tin, adding water to the empty cups helps ensure even baking.
- Use fresh or frozen blueberries: Frozen blueberries work perfectly fine; just make sure they're not thawed before adding them to the batter.
- Store properly: Properly storing your muffins will help maintain their freshness. Store them in an airtight container at room temperature for a few days or freeze them for longer storage.
This simple blueberry muffin recipe is more than just a recipe; it's a time-saving technique, a stress reliever, and a delicious way to start the day. It's a small act of kindness towards myself in the midst of a busy life, proof that even the most rushed mornings can be brightened with a bit of homemade goodness. Whether it's a weekday morning or a leisurely weekend brunch, this recipe delivers consistent satisfaction, making it a recipe I'll continue to turn to for years to come.
