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.
The ingredient list leaves out the physics of high-heat baking. Operating an oven at 400 degrees Fahrenheit creates the sudden thermal expansion necessary to force batter upward before the structure sets. Using neutral oil instead of solid butter contributes to a tender, moist crumb because liquid fats coat flour proteins more thoroughly during mixing.
Standard muffin tins present a distinct distribution problem when baking fewer than twelve items. Empty metal cups absorb and radiate heat unevenly, risking burnt edges or scorched pan surfaces. Pouring one to two tablespoons of water into unoccupied wells prevents warping and ensures steady thermal absorption across the entire tray.
Mixing wet and dry components with a fork rather than an electric mixer limits gluten development. Over-working batter produces tough, rubbery textures instead of light structures. When incorporating frozen blueberries, avoid thawing them beforehand. Thawed berries bleed excess moisture into the batter, turning the whole mixture grey and soggy. Fold frozen fruit directly into the thick batter while still solidly cold.
Finished pastries store safely inside sealed plastic bags at room temperature for two to three days. Extended storage requires wrapping individual units tightly in aluminum foil before placing them into the freezer for up to three months. Pair these baked goods with strong black coffee or unsweetened cold brew to balance the concentrated sweetness of the sugar-dusted tops.
