Easy Blueberry Muffins

1 Preheat the oven to 400°F (204°C). Line muffin cups with paper liners (8 for big muffins, 10 for standard, or 22 for mini).

2 Lightly grease or spray the tops of the muffin tin with oil to prevent the oversized tops from sticking. High-quality nonstick pans may not require this.

3 Make batter: Whisk the flour, sugar, baking powder, and salt in a large bowl.

4 Choose a measuring jug that holds at least 1 cup. Add the oil to the jug, and then crack in the egg. Pour in enough milk to reach the 1-cup line on the jug (this should be about 1/3 cup of milk). Add the vanilla extract and whisk until everything is combined.

5 Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Be careful not to overmix! The batter will be thick, see tips below.

6 Gently fold in the blueberries.

7 Bake muffins: Divide the batter between muffin cups. If making big-topped muffins, the batter will come to the tops of the paper liners. Sprinkle a little sugar on top of each muffin.

8 Bake muffins for 15 to 20 minutes or until the tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.

Adam and Joanne's Tips

Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Then, level off the top with a knife for accurate measuring. Or, use a scale and measure the flour by weight (in grams) for even more accuracy.

Frozen blueberries: Add frozen blueberries while frozen, do not thaw them.

Using different fruits: Yes, you can use other fruits! Replace the blueberries with a similar amount (approximately 1 to 1 ¼ cups of fruits like raspberries, blackberries, or finely chopped peaches. Remember to add frozen fruit while still frozen! See our peach muffins and strawberry muffins as examples!

Batter thickness: The batter should be thick and “scoopable” — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time, until the consistency is correct. If the batter is dry or too thick, add milk a tablespoon at a time until it has the proper consistency.

For mini blueberry muffins: This recipe makes 20 to 22 mini muffins. The baking time will be less — keep an eye on them while they bake and expect them to take 9 to 11 minutes.

Storing: Place the room-temperature muffins into an airtight container and store them at room temperature for up to 3 days. To freeze, wrap them tightly in aluminum foil or store them in freezer bags. Freeze for up to 3 months.

Recipe inspired by Allrecipes blueberry muffins.

The nutrition facts provided below are estimates. Calculations are for one standard muffin (this recipe makes 10).