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Blueberry Muffins – One bowl recipe with minimal ingredients and made with sweet blueberries. Sweet and delicious to enjoy anytime.
I love having a muffin for breakfast. It really does not even matter what kind of muffin that it is, but there is just something about pairing a delicious buttery muffin with a cup of hot coffee that screams ‘I am ready to begin my day’. And since I was able to find some great looking blueberries while shopping this week, I decided to put some of them to use inside a muffin.
These muffins are so easy to make and a basic recipe, so if you are not a fan of blueberries, then feel free to substitute another fruit that you would prefer.
Just a few tips to keep in mind when making muffins:
- If you use paper liners, lightly spray with non-stick cooking spray and this will ensure that your muffins will come out clean.
- Once you add the wet ingredients to the dry ingredients, do not over mix! This will cause your muffins to be tough and it is perfectly fine for your batter to be lumpy even after your have thoroughly combined all of the ingredients.
- After you have poured the muffins into the pan, then you can press a few extra blueberries into the top of the un-cooked muffins for added flavor.
- For a more buttery muffin, you can substitute unsalted butter for the vegetable oil in the recipe.
This recipe makes 6 blueberry muffins, if you would like to make more you will have to double the recipe.
Blueberry Muffins Ingredients:
- 1 cup all-purpose flour
- 1/2 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 egg
- 1/2 cup milk
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla
- 3/4 cup blueberries, fresh or frozen
- cinnamon (to taste)
Preheat oven 400 degrees F. and grease (or use paper liners) on a standard 6-muffin pan.
Whisk together flour, baking powder, salt, nutmeg, and cinnamon thoroughly in a medium bowl.
In a separate medium-size bowl, whisk together egg, milk, sugar, oil, and vanilla.
Add the egg mixture to the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened (Do not over mix), the batter should not be smooth.
Gently fold in the blueberries (if using frozen do not thaw out) into the batter.
Divide the batter among the muffin cups and bake for 15 to 17 minutes or until a toothpick inserted in 1 or 2 of the muffins comes out clean. Allow them to cool for 2 to 3 minutes before removing from the pan.