Description
Deliciously moist blueberry muffins packed with fresh blueberries and topped with a crunchy sugar layer.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon flour (for coating blueberries)
- 2 tablespoons coarse sugar (for topping)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Grease a muffin pan or line with paper liners.
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Create Batter: In a small bowl, mix the vegetable oil, egg, milk, and vanilla extract. Add this to the flour mixture and stir just until combined. The batter will be thick.
- Prepare Blueberries: In a separate bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom.
- Combine: Gently fold the blueberries into the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling them about 3/4 full. Sprinkle coarse sugar on top for a crunchy texture.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use Fresh Blueberries: For the best flavor, use fresh, ripe blueberries. If using frozen blueberries, do not thaw before adding them to the batter to prevent them from bleeding.
- Avoid Overmixing: Stir the batter just until the ingredients are combined to avoid dense muffins.
- Add Zest: For an added zing, consider adding the zest of one lemon to the batter.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg