Blueberry Muffin

Introduction

These blueberry muffins come together in under 35 minutes with one bowl of dry ingredients and a simple wet-ingredient fold—no mixer needed. The batter stays tender because you stop stirring the moment the flour disappears, and fresh or frozen blueberries work equally well.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 12 muffins

Ingredients

• 1¾ cups (250 g) flour
• ⅓ cup (65 g) white granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 egg, beaten
• ¾ cup (180 ml) milk
• ¼ cup (60 ml) cooking oil
• ¾ cup (180 ml) blueberries, fresh or frozen

Instructions

1. Grease muffin cups or line with paper cups; set aside.
2. Preheat the oven to 400°F (200°C).
3. In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the mixture and set aside.
4. In a small bowl, combine beaten egg, milk, and oil. Add this mixture all at once to the flour mixture. Fold in blueberries and stir just until combined. Do not overstir.
5. Spoon batter into prepared cups, filling each about two-thirds full.
6. Bake for 18 to 20 minutes or until golden. When a wooden toothpick is inserted near the middle, it should come out clean.
7. Remove from muffin cups and let cool on a wire rack for 5 minutes.

Variations

Lemon blueberry: Add 1 teaspoon of lemon zest to the dry ingredients and use ¼ cup fresh lemon juice in place of ¼ cup of the milk. This brightens the blueberry flavor without heaviness.

Whole wheat: Replace half the all-purpose flour with whole wheat flour for a nuttier crumb and added fiber. The texture will be slightly denser but still tender if you don’t overstir.

Double blueberry: Use 1½ cups fresh or frozen blueberries total—fold in ¾ cup as directed, then scatter the remaining ¾ cup on top of the batter just before baking. This creates pockets of concentrated berry flavor.

Brown sugar: Swap white sugar for an equal amount of packed brown sugar for a deeper, molasses-forward sweetness and softer crumb.

Buttermilk version: Replace the milk with buttermilk (use the same ¾ cup amount) and reduce the baking powder to 1½ teaspoons, adding ¼ teaspoon of baking soda instead. This produces a tangier, more tender muffin.

Tips for Success

Freeze your blueberries before folding if they’re fresh. Frozen or very cold berries hold their shape and distribute better throughout the batter, preventing them from sinking to the bottom.

Fill empty muffin cups halfway with water. If you’re using fewer than 12 cups, water in the empty ones ensures even heat distribution and prevents the tin from warping.

Don’t walk away during the bake. Start checking at 18 minutes—a toothpick should come out clean or with just one or two moist crumbs clinging to it. Overbaking dries these muffins out fast.

Measure flour by weight if you have a kitchen scale. Scooping directly from the bag compacts flour and can throw off your liquid-to-dry ratio. 250 g is the target.

Let them cool in the tin for 2 minutes, then turn out onto a rack. Leaving them in too long traps steam and softens the bottoms; turning them out too soon risks breakage.

Storage and Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They also freeze well for up to 3 months—wrap each muffin individually in plastic wrap, then place in a freezer bag.

FAQ

Can I use frozen blueberries straight from the freezer without thawing?

Yes. Don’t thaw them—add them directly from the freezer so they stay intact and don’t bleed color into the batter.

Why did my muffins sink in the middle?

You likely overstirred the batter, developing gluten and making it tough, or your oven temperature was too high. Stir only until you see no dry flour streaks, and verify your oven runs true with an oven thermometer.

Can I make this recipe dairy-free?

Use unsweetened plant-based milk in place of regular milk—the ratio and bake time stay the same. The texture will be slightly less tender but still acceptable.

What’s the difference between folding in the blueberries and stirring them?

Folding means gently turning the mixture over itself with a spatula, combining the berries without overworking the batter. Stirring, especially vigorously, develops the gluten in the flour, which makes the crumb tough and dense.