Classic Homemade Blueberry Muffins
These blueberry muffins are soft, fluffy, and easy to make. They use simple ingredients and bake quickly. Perfect for breakfast or snacks.
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spoon or scoop
Ingredients
- 2 cups all-purpose flour – structure and softness
- 1 cup blueberries – juicy flavor
- ¾ cup sugar – sweetness and color
- 2 tsp baking powder – helps muffins rise
- ½ tsp salt – balances flavor
- 2 eggs – binding and structure
- 1 cup milk – moisture
- ½ cup oil or melted butter – tenderness
- 1 tsp vanilla extract – warm flavor
Instructions
- Preheat oven to 375°F (190°C).
- Mix dry ingredients in one bowl.
- Mix wet ingredients in another bowl.
- Combine gently without overmixing.
- Fold in blueberries.
- Fill muffin cups ¾ full.
- Bake 18–22 minutes until golden.
Notes
Do not overmix batter.
Frozen berries work well.
Suitable for dairy-free or gluten-free swaps.