Blueberry muffin

Here is a complete, detailed, step-by-step blueberry muffin recipe, written clearly and simply, including texture and shape details.

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CLASSIC BLUEBERRY MUFFINS

Yield

12 standard muffins

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INGREDIENTS

Dry Ingredients

• 2 cups (250 g) all-purpose flour

• ¾ cup (150 g) granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon salt

Wet Ingredients

• ½ cup (120 ml) milk, room temperature

• ⅓ cup (80 ml) vegetable oil or melted butter

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

Blueberries

• 1½ cups fresh blueberries
  (If using frozen, do not thaw)

Optional Topping

• 2 tablespoons sugar (for sprinkling on top)

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STEP 1: PREHEAT AND PREPARE

1. Preheat your oven to 375°F (190°C).

2. Line a muffin pan with paper liners or grease each cup lightly with oil or butter.

3. Set aside.

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STEP 2: MIX THE DRY INGREDIENTS

1. In a large bowl, add:

   • Flour

   • Sugar

   • Baking powder

   • Salt

2. Whisk until evenly combined.

3. Make a small well in the center of the dry mixture.

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STEP 3: MIX THE WET INGREDIENTS

1. In a separate bowl, add:

   • Milk

   • Oil (or melted butter)

   • Egg

   • Vanilla extract

2. Whisk until smooth and fully combined.

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STEP 4: COMBINE WET AND DRY INGREDIENTS

1. Pour the wet ingredients into the well of the dry ingredients.

2. Gently fold together using a spoon or spatula.

3. Mix just until no dry flour is visible.

   • The batter should be thick and slightly lumpy.

   • Do not overmix, or the muffins will be dense.

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STEP 5: ADD BLUEBERRIES

1. Toss the blueberries with 1 tablespoon of flour (prevents sinking).

2. Gently fold them into the batter.

3. Mix only 2–3 times until evenly distributed.

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STEP 6: FILL THE MUFFIN CUPS

1. Divide the batter evenly among the muffin cups.

2. Fill each cup about ¾ full.

3. Sprinkle a little sugar on top of each muffin if desired.

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STEP 7: BAKE

1. Place the muffin pan on the middle rack of the oven.

2. Bake for 20–25 minutes.

3. The muffins are done when:

   • The tops are lightly golden

   • A toothpick inserted into the center comes out clean or with a few crumbs

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STEP 8: COOL

1. Remove the pan from the oven.

2. Let muffins rest in the pan for 5 minutes.

3. Transfer to a wire rack to cool completely.

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FINAL RESULT

• Tall, rounded muffin tops

• Soft and moist interior

• Even blueberry distribution

• Light golden crust

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TIPS FOR PERFECT MUFFINS

• Do not overmix the batter

• Room-temperature ingredients give better texture

• Baking at 375°F helps create a domed top

• Use fresh blueberries for best flavor