Blueberry Muffin Recipe: Quick and Delicious!
A quick and easy blueberry muffin recipe featuring a light, fluffy batter bursting with fresh blueberries. Perfect for breakfast or a snack, ready in 30 minutes!
Equipment
- A mixing bowl
- Measuring cups
- 1 spoons
- A whisk or spatula
- A muffin tin
- Muffin liners or non-stick spray
- An oven
Ingredients
- 1 cup 1 and 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Zest of 1 lemon for added flavor optional
Instructions
Preheat the Oven:
- Start by preheating your oven to 375°F (190°C).
- Line your muffin tin with liners or grease it lightly.
Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Combine Wet Ingredients:
- In another bowl, whisk the vegetable oil, egg, milk, and vanilla extract until smooth.
Create the Batter:
- Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined.
- To keep the muffins fluffy and light, avoid overmixing.
Add Blueberries:
- Fold in the blueberries
- If you like add optional lemon zest for a fresh, zesty flavor.
Fill the Muffin Tin:
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake:
- Place the tin in the oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cool and Enjoy:
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 180-200 kcal |
| Total Fat | 7-9 g |
| Protein | 3-4 g |
| Total Carbs | 28-30 g |
| Fiber | 1-2 g |
| Sugar | 14-16 g |