Blueberry Muffins

Savor the World.

Blueberry Muffins

An easy, delicious recipe that's perfect for treating yourself at breakfast or snack time—these Blueberry Muffins are exactly that. Soft, fluffy, and bursting with juicy blueberries, they’re super simple to make at home without any fuss. Whether you’ve got a sweet tooth, you’re a busy mom, or you just love a good brunch, this recipe is going to win you over. Guaranteed.

Blueberry Muffins

Servings: 12 muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

1 ½ cups (180 g) all-purpose flour
¾ cup (150 g) granulated sugar
½ teaspoon (2.5 g) salt
2 teaspoons (8 g) baking powder
1/3 cup (80 ml) vegetable oil
1 large egg
1/3 to ½ cup (80–120 ml) milk
1 ½ teaspoons (7 ml) vanilla extract
1 cup (150 g) fresh or frozen blueberries
Optional: 1 tablespoon (12 g) flour for dusting the blueberries

What You'll Need

12-cup muffin tin
Paper liners or nonstick spray
2 medium mixing bowls
Hand whisk or fork
Ice cream scoop or large spoon

See 5 variations of the recipe at the end.

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Did You Know?

Early American settlers called blueberries “star berries” because the flower’s shape resembles a star. And they’re so beloved that July 11 is officially National Blueberry Muffin Day in the U.S.!

Instructions

Preheat the oven and prep your pan: Let’s get started—this is super easy and quick! Preheat your oven to 400°F (200°C). While it heats up, place paper liners in your muffin tin or lightly grease it with oil or butter to prevent sticking.
Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder. Mixing them well now helps everything come out just right later.
Make the wet mixture: In a separate bowl, beat the egg until blended. Then add the oil, vanilla, and 1/3 cup of milk. Whisk again until the mixture is smooth and well combined.
Combine wet and dry: Time to pour the wet ingredients into the dry ones. Stir gently with a spatula or wooden spoon just until everything comes together. If the batter feels too thick, add a splash more milk. Be careful not to overmix—overmixing makes the muffins tough.

Prep and fold in the blueberries: Let’s move on to the blueberries. Place them in a small bowl and toss with 1 tablespoon of flour. This helps keep them from sinking to the bottom. Gently fold them into the batter using soft, circular motions.
Fill the muffin tin: Use an ice cream scoop or large spoon to divide the batter evenly into the muffin cups, filling each one about ¾ full. This gives them room to rise—don’t skip this!
Bake: Time to bake! Place the muffins in the oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with a few dry crumbs. You’ll know they’re ready when the tops are lightly golden.
Cool and enjoy: Done! See how easy that was? Let the muffins cool in the pan for about 5 minutes. Then transfer them to a cooling rack until fully cooled—and enjoy every bite.

Ingredient Substitutions

Frozen blueberries: If you don’t have fresh blueberries, frozen ones work just fine. Pro tip: don’t thaw them first or they’ll tint the whole batter.
Vegetable oil: You can easily swap it for melted butter in the same amount for a richer, more homemade flavor.
Milk: You can use almond, oat, or soy milk if you’re going for a dairy-free version.
Vanilla extract: No vanilla? Just add a bit of lemon zest for a fresh and lovely aroma.

Prep Tips

Don’t overmix the batter: This one’s important, so it’s worth repeating. Mix just until the ingredients come together—this helps keep your muffins fluffy.
Even portions: For muffins that bake evenly, use an ice cream scoop to divide the batter evenly in the tin.
Crunchy top: Sprinkle a little sugar on top of each muffin before baking for a lightly caramelized and even tastier finish.
Frozen blueberries: Add them last and, as mentioned, don’t thaw them so they won’t bleed into the batter.

Nutritional Information (per muffin)

Calories: 180 kcal
Total fat: 7 g
Saturated fat: 1 g
Carbohydrates: 28 g
Sugars: 14 g
Protein: 3 g
Fiber: 1 g
Sodium: 160 mg

Nutritional Benefits

These muffins are a sweet and practical option for breakfast or a quick snack. Blueberries provide natural antioxidants like anthocyanins, which help protect your cells from oxidative stress and may support memory. The flour and egg offer energy and protein to start your day right, while the vegetable oil adds a touch of healthy fats in a moderate amount. It’s a balanced, homemade recipe you can whip up without overthinking it—perfect for your busy, everyday life.

Storing & Reheating

Room temperature: Store your muffins in an airtight container at room temperature for up to 3 days.
In the fridge: You can keep them refrigerated for up to 5 days. Let them come back to room temperature or warm them up before enjoying.
Freezer storage: To freeze, wrap each muffin in plastic and place them in a zip-top bag. They’ll last up to 2 months.
Microwave reheating: Warm each muffin for about 10–15 seconds to bring back its soft texture.
Oven reheating: Use a toaster oven at 300°F (150°C) for about 5 minutes to get that “just-baked” feel again.

Recipe Story or Inspiration

Blueberry muffins have deep roots in American kitchens, becoming popular in the early 20th century as a quick and easy breakfast option. They grew into a café and bakery classic thanks to their soft texture, gentle sweetness, and the vibrant flavor of fresh berries. This homemade version is inspired by that tradition—with a modern twist you can make right in your own kitchen.

Serving Suggestions

A glass of cold or warm almond milk pairs beautifully with these muffins.
Try them with plain yogurt drizzled with honey and sprinkled with granola.
A fresh fruit salad with mint makes a bright and refreshing side.
A hot cup of coffee or a cinnamon latte makes for the coziest combo.
Want to go extra sweet? Enjoy with a mini slice of vanilla cheesecake.

Frequently Asked Questions (FAQ)

Can I use a different fruit instead of blueberries? Totally! Cranberries, raspberries, or even chopped apples work great.
What if I don’t use muffin liners? No worries—just grease your muffin tin well and dust it lightly with flour to prevent sticking.

Can I make these with whole wheat flour? Yes, but I’d recommend using half whole wheat and half all-purpose to avoid making them too dense.
Can I reduce the sugar? Absolutely. You can cut back up to ¼ cup and they’ll still turn out fine—just a little less sweet.
How do I know when they’re done? Insert a toothpick into the center—if it comes out clean or with a few dry crumbs, they’re ready.

Recipe Variations

Citrus twist: Add some lemon zest to the batter for a bright, aromatic flavor that really brings out the blueberries.
With white chocolate: Oh yes! Mix in white chocolate chips with the blueberries for a sweet and creamy combo.
Vegan version: For my plant-based friends, swap the egg for 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, and use any non-dairy milk.

With nuts: I love this one—add chopped nuts to the batter for a crunchy texture and a boost of healthy fats and protein.
Streusel topping: For a bakery-style finish, sprinkle a mix of cinnamon and sugar on top before baking. Crispy and aromatic!

And just like that, you’ve got this classic and delicious recipe in your hands—perfect to bake at home whenever you want to treat yourself or surprise someone. We’re sure everyone’s going to love them! Happy baking!

Tastes of La Paz.