Easy Homemade Blueberry Muffins from Scratch – The Perfect Breakfast Treat

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ teaspoon salt
• 2 teaspoons baking powder
• ⅓ cup vegetable oil
• 1 large egg
• ⅓ cup milk
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• Optional: Extra coarse sugar for topping

Directions

Prep and Preheat

1. Start by preheating your oven to 375°F (165°C) and lining a 12-cup muffin tin with paper liners. 

Mix the Dry Ingredients

1. Combine the flour, sugar, salt, and baking powder in a large bowl. This dry mix is the base for your muffin batter, creating that perfect fluffy texture.

Combine the Wet Ingredients

1. Whisk together the oil (or melted butter), egg, milk, and vanilla extract in a separate bowl. The milk keeps the muffins moist, while the vanilla adds a touch of warmth.

Make the Batter

1. Pour the wet ingredients into the dry ingredients and gently stir until combined. Be careful not to overmix—a few lumps are okay! If the batter feels a bit thick, add more milk. The goal is to have a dense, scoopable batter to hold the blueberries without sinking.

Fold in the Blueberries

1.  Gently fold the blueberries with a spatula, distributing them evenly throughout the batter without crushing them.

Fill the Muffin Cups

1.  Spoon the batter into your prepared muffin cups, filling each about 2/3 full. Before baking, sprinkle coarse sugar over the tops of the muffins for a little extra sparkle and texture.

Bake to Perfection

1. Bake the muffins in your oven for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely (or enjoy warm!).