Name: Classic Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1¼ cup All-Purpose Flour, spooned and leveled; ¾ cup Blueberries, fresh or frozen; 1½ tsp Baking Powder, for rise; ⅓ cup Sugar, for sweetness; 1 pinch Salt, for balance; 1 Egg, lightly beaten; ½ cup Milk, at room temperature; 3 tbsp Unsalted Butter, melted; ½ tsp Vanilla Extract, for aroma

45 mintotal

35 min hands-on10 min hands-off

Prep 15 min · Cook 20 min

Serves: 6
Difficulty: Easy
Spice: None

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Ingredients

Quantities are for 6 servings.

You'll need: Oven.

Includes 10 minutes of cooling time so the muffins release cleanly and the crumb settles.

Method

Heat the oven to 190°C and line or grease a muffin tray.
Whisk flour, baking powder, sugar, and salt in a mixing bowl.
In another bowl, whisk the egg, milk, melted butter, and vanilla.
Fold the wet mixture into the dry mixture just until combined, then gently fold in the blueberries.
Divide the batter into the muffin tray and bake until the tops are golden and a toothpick comes out clean.
Cool for 10 minutes before removing the muffins from the tray.
10 min

How to tell it's done

The muffins should be golden on top, soft inside, and dotted with juicy blueberries.

Getting it right

Tip

Stop mixing as soon as the flour disappears; overmixing makes muffins tough.

What to serve it with

Serve warm for breakfast with butter, coffee, or milk.

Common mistakes

The muffins are tough with tunnels through the crumb.: Fold only until the flour disappears — a lumpy batter is correct. Muffin batter beaten smooth develops gluten, and that is what makes them chewy and full of holes.
The blueberries all sink to the bottom.: Toss them in a spoonful of the measured flour before folding them in. Coated berries grip the batter instead of sliding through it.

Substitutions

Blueberries — Use frozen blueberries without thawing; fold gently so the batter does not turn purple.
Milk — Buttermilk can be used for a tangier, softer muffin.

Storing and reheating

Keep two days in an airtight tin at room temperature; refrigerating dries them out. They freeze well for three months — warm from frozen in a low oven for ten minutes and they come back close to fresh.

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