Blueberry muffins are the best. This blueberry muffin recipe was first shared on this blog on October 12, 2015. I’m sharing it again because it’s so good – and because I’ve been making it a lot recently.
I searched high and low for a good, easy blueberry muffin recipe. I found this one and changed it to fit the size of our family. They love it, and so do I.
I like it because it makes two dozen muffins. I can put half in the freezer for another time. Not only are these blueberry muffins scrumptious, they’re easy to mix and pop into the oven.
You’ll need the usual ingredients: flour, sugar, baking powder, vegetable oil, eggs, milk, vanilla, kosher salt and blueberries. Sometimes I use the small berries from Maine and sometimes I use regular blueberries from around this part of the state. I’ve used fresh and I’ve used frozen. If you use frozen berries, do not thaw them before you fold them into the batter! If your berries are really moist, you can toss them with a scant tablespoon of flour before you add them to the batter.
The how to
Combine your flour, sugar, baking powder and kosher salt into a large bowl. Make sure you whisk it well, or you’ll end up with heavier parts of some ingredients in your muffins. Not a good thing! (Ask me how I know).
Add eggs and vegetable oil together and then add enough milk to make three cups total. Mix the wet in with the dry. Don’t beat it – just mix it until all the dry is mingled with the wet. The batter will be thick.
Then carefully add your blueberries. Don’t whisk, don’t stir, don’t whip, and don’t beat. Just fold the berries into the batter.
Getting ready to bake
I don’t bother with muffin liners. I just spray my pans (and if I’m out of spray, I use a paper towel and vegetable oil.)
Then I fill ’em up, using a cookie scoop or an ice cream scoop.
Bake at 400 for 20 minutes, and you’re done. Be careful not to bake them too long. A convection oven tends to bake them faster, so pay attention! It’s better to take them out before you think they are done than to give them “just one more minute.” Trust me.
Oops. Not quite. You get to eat ’em, too.
- 4½ cups all-purpose flour
- 2 cups sugar
- 1 teaspoon kosher salt
- 2 Tbsp baking powder
- 1 cup vegetable oil
- 3 large eggs
- 1 - 1½ cups milk (I usually use 2%)
- 1½ Tbsp vanilla extract
- 3 cups (or less) blueberries
- Combine dry ingredients and whisk to make sure everything is evenly mixed
- Then add vegetable oil and beaten eggs to a 3+-cup measuring cup.
- Add milk to make the vegetable oil, eggs and milk total 3 cups
- The add vanilla and mix together well.
- Mix wet and dry ingredients together; make sure you stir it completely so you get all the dry ingredients off the bottom of your bowl.
- FOLD blueberries into the batter. Gently, please.
- Spoon or scoop into greased muffin tins.
- Bake at 400 for 20 minutes
I found this recipe, called Easy Blueberry Muffins at: www.inspiredtaste.net
This site states that their recipe was “inspired by and adapted from www.allrecipes.com.”