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Easy Blueberry Muffins

Easy Blueberry Muffins are soft, fluffy, and quick to make.
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Prep Time 9 minutes
Course Breakfast, Snack
Cuisine American

Ingredients
  

  • 1 ½ cups 195g all-purpose flour
  • 3/4 cup 150g granulated sugar
  • 1 tablespoon sugar for topping
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/3 cup 80ml vegetable oil (or avocado oil)
  • 1 large egg
  • 1/3 cup 80ml milk (or non-dairy milk)
  • 1 ½ teaspoons vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions
 

  • Preheat oven to 400°F (204°C). Line a muffin pan with paper liners and lightly grease the top.
  • In a large bowl, whisk flour, sugar, baking powder, and salt.
  • In a measuring jug, combine oil and egg. Add milk to reach 1 cup total, then mix in vanilla.
  • Pour wet ingredients into dry ingredients and gently stir until combined.
  • Fold in blueberries carefully without overmixing.
  • Divide batter evenly into muffin cups, filling nearly to the top.
  • Sprinkle sugar on top of each muffin.
  • Bake Easy Blueberry Muffins for 15–20 minutes until golden and set.
  • Cool on a rack before serving.

Notes

  • Swap milk with almond or oat milk for a dairy-free option
  • Add lemon zest for a fresh citrus twist
  • Sprinkle streusel topping for extra texture