Breakfast & Brunch > Baked Goods (Sweet) > Muffins > Blueberry Muffins Recipe

AI-Powered Perfect Blueberry Muffins

Enjoy these delightful, moist, and bursting-with-flavor blueberry muffins. This recipe, crafted with the assistance of AI, guarantees a perfect bake every time. Get ready for a breakfast or brunch treat that everyone will love! Detailed instructions and tips included.

Prep Time
15 minutes
Cook Time
20-25 minutes
Servings
12 muffins
Ingredients
  • 2 1/4 cups All-purpose flour
  • 3/4 cup Granulated sugar
  • 2 1/2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 2 Large eggs
  • 1 cup Milk
  • 1/4 cup Vegetable oil
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups Fresh blueberries
  • 1 tablespoon All-purpose flour (for coating)

Getting Started

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. Having the oven preheated ensures even baking from the start.

Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Whisking ensures that the baking powder is evenly distributed, resulting in a better rise.

Wet Ingredients

In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract. Make sure the eggs are well combined for a smoother batter.

Combining Wet and Dry

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins.

Preparing the Blueberries

In a small bowl, toss the blueberries with the tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins during baking. Coating the blueberries helps them stay suspended in the batter.

Adding Blueberries to the Batter

Gently fold the floured blueberries into the batter. Be gentle to avoid crushing the blueberries and turning the batter blue.

Filling the Muffin Cups

Fill each muffin cup about 2/3 full. This allows room for the muffins to rise without overflowing.

Baking

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven.

Cooling

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Cooling on a wire rack prevents the bottoms of the muffins from becoming soggy.

← Apple Cinnamon Bran Muffins →

FAQ

  • Can I use frozen blueberries?

    Yes, you can use frozen blueberries. Do not thaw them before using. Just toss them with flour as instructed in the recipe.
  • Can I substitute the vegetable oil?

    Yes, you can use melted butter or coconut oil as a substitute for vegetable oil.
  • How do I store these muffins?

    Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • Can I add a streusel topping?

    Absolutely! A streusel topping would be a delicious addition. Combine flour, sugar, and butter until crumbly and sprinkle over the muffins before baking.