Description
Delicious and easy-to-make blueberry muffins, perfect for breakfast or a snack.
Ingredients
- ¾ cup (150g) granulated sugar
- ¼ cup (57g) salted butter (melted)
- ¼ cup (57g) vegetable or canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups blueberries (fresh or frozen)
- Optional streusel topping:
- ¼ cup (57g) salted butter (melted)
- ⅔ cup (83g) all-purpose flour
- ⅓ cup (66g) granulated sugar
- ⅛ teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). Line muffin tins with baking cups or grease with cooking spray.
- In a large bowl, whisk together the granulated sugar, melted butter, oil, eggs, and vanilla extract until smooth. Add the milk and whisk until combined.
- In another bowl, mix the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, stirring gently with a spatula until just combined.
- Toss the blueberries in 2 teaspoons of flour—this helps them stay suspended in the batter. Gently fold them into the mixture.
- Allow the batter to rest for 15 minutes.
- Fill each muffin cup about ¾ full, topping with extra blueberries if desired.
- Prepare the streusel if desired: mix melted butter, flour, sugar, and salt in a bowl, then sprinkle about a tablespoon on each muffin.
- Bake your muffins for 22-25 minutes, or until golden brown. Let them cool for 5-10 minutes before transferring them to a wire rack.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or freeze them for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American