Easy Blueberry Muffins

Light muffins with a crackly sugar top. Fresh or frozen berries, no mixer, done in about 30 minutes.

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Easy Blueberry Muffins
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10 min Prep Time
20 min Cook Time
30 min Total Time
8–10 Servings

Ingredients

  • 1 1/2 cups (195 g) all-purpose flour, spooned and leveled
  • 3/4 cup (150 g) granulated sugar, plus 1 tablespoon for the tops
  • 2 teaspoons aluminum-free baking powder
  • 1/4 teaspoon fine sea salt
  • 1/3 cup (80 ml) vegetable, safflower, or avocado oil
  • 1 large egg
  • 1/3 cup (80 ml) milk or non-dairy milk, plus more as needed
  • 1 1/2 teaspoons vanilla extract
  • 6 to 8 ounces fresh or frozen blueberries (a heaped 1 cup)

Instructions

  1. Preheat the oven to 400°F. Line a muffin pan with paper liners (8 for big muffins, 10 for standard, or about 22 for minis). Lightly spray the top of the pan so oversized tops don’t stick.
  2. In a large bowl, whisk the flour, 3/4 cup sugar, baking powder, and salt.
  3. In a measuring jug that holds at least 1 cup, add the oil and egg. Pour in enough milk to reach the 1-cup line (about 1/3 cup milk). Add the vanilla and whisk.
  4. Pour the wet ingredients into the dry. Stir gently just until the batter comes together. Fold in the blueberries. Do not overmix. The batter should be thick and scoopable.
  5. Divide among the cups, filling almost to the top for bakery-style muffins. Sprinkle the extra tablespoon of sugar over the tops.
  6. Bake 15–20 minutes (9–11 minutes for minis), until the tops are set and a toothpick comes out with crumbs, not wet batter. Cool on a rack.

Notes

Add frozen berries still frozen so the batter doesn’t turn purple. Store at room temp up to 3 days (paper towel in the container helps the tops stay crisp), fridge up to a week, or freeze 3 months. If the batter is too runny, add a tablespoon of flour; if too dry, add a splash of milk.