Description
These tender blueberry muffins feature a golden, caramelized crust and bursts of tart-sweet blueberries. Achieve a perfect fluff with a simple wet-dry mix and gentle folding technique. Ready in 30 minutes using fresh or frozen fruit.
Ingredients
- 1 ½ cups all-purpose flour
- 3/4 cup + 1 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 ½ tsp vanilla extract
- 6-8 oz blueberries
Instructions
- Preheat oven to 400°F (204°C)
- Line 10 standard muffin cups with paper liners
- Grease tops of tin to prevent oversized muffin sticking
- In large bowl, whisk together flour, sugar, baking powder, and salt
- In 1-cup measuring jug, combine oil and egg
- Add milk until jug reaches 1-cup line (about 1/3 cup milk)
- Stir in vanilla extract until fully incorporated
- Gradually pour wet ingredients into dry ingredients bowl
- Stir until just combined using spatula
- Fold in blueberries with gentle flipping motion
- Fill muffin cups 2/3 full with batter
- Sprinkle remaining 1 tbsp sugar over tops
- Bake 18-20 minutes until toothpick shows crumbs-only
Notes
- Frozen blueberries work best to prevent sinking
- Greasing the top of the tin keeps large muffins from sticking
- For darker muffins, substitute 1/2 cup blueberries with 1 overripe mashed banana
- Toothpick test: No wet batter should remain in the center after removal