Blueberry Tender Muffins (Printable)

Tender muffins filled with juicy blueberries, ideal for breakfast or a wholesome snack.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1 cup whole milk
08 - 1/2 cup vegetable oil or melted butter
09 - 1 teaspoon vanilla extract

→ Fruit

10 - 1 1/2 cups fresh or frozen blueberries

→ Optional Topping

11 - 2 tablespoons coarse sugar for sprinkling

# How To Cook:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate bowl, beat the eggs, then whisk in the milk, vegetable oil or melted butter, and vanilla extract until fully blended.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing to maintain tenderness.
05 - Carefully fold in the blueberries to distribute them without breaking or bruising.
06 - Spoon batter evenly into the muffin tin, filling each cup about three-quarters full. Sprinkle with coarse sugar if desired.
07 - Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're tender and moist without being heavy, and they taste even better the next day when flavors settle.
  • You probably have everything in your pantry already, and the whole process takes barely half an hour.
  • Frozen blueberries work just as well as fresh, which means you can make these year-round without guilt.
02 -
  • The moment your batter comes together is the moment you stop stirring—overmixing is the number one reason homemade muffins turn dense and disappointing.
  • Frozen blueberries straight from the freezer won't bleed color through your batter the way thawed ones will, and they'll stay plump instead of dissolving into the crumb.
  • A toothpick test in the actual batter, not through a berry, gives you the truest read on doneness without false alarms.
03 -
  • Room-temperature eggs mix more evenly into your wet ingredients, but truly, cold eggs work too—don't let perfect be the enemy of good.
  • Toss frozen berries in a tablespoon of flour before folding them in, and they'll stay suspended throughout the batter instead of sinking to the bottom.

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