Description
Moist Blueberry Muffins that stay soft, fluffy, and bakery perfect every time. Your new favorite breakfast treat is easier than you think.
Ingredients
Scale
-
1 ½ cups (190 g) all-purpose flour
-
¾ cup (150 g) granulated sugar
-
2 tsp baking powder
-
½ tsp baking soda
-
½ tsp salt
-
½ cup (120 ml) whole milk
-
⅓ cup (80 ml) vegetable oil
-
2 large eggs
-
1 tsp vanilla extract
-
1 ½ cups (225 g) blueberries
-
1 tbsp (8 g) flour
Instructions
-
Preheat oven to 425°F (220°C) and line a muffin pan.
-
Whisk flour, sugar, baking powder, baking soda, and salt.
-
Whisk milk, oil, eggs, and vanilla.
-
Combine wet and dry ingredients gently.
-
Toss blueberries with 1 tbsp flour and fold in.
-
Fill muffin cups three quarters full.
-
Bake 5 minutes at 425°F, then 15–17 minutes at 350°F.
-
Cool before serving.