Yummy Blueberry Muffins

These yummy blueberry muffins are my ABSOLUTE favorite muffins eat. They are delicious and very easy to make. Blueberries are a superfood, and they are healthy for you. I don’t really like how they taste on their own, but I LOVE THEM wrapped in a moist, fluffy blueberry muffin.

These blueberry muffins trump all other muffins in my opinion (sorry, vegan applesauce muffins, you know I love you too). This simple recipe combines basic ingredients – flour, sugar, salt, baking powder, eggs, oil, milk, vanilla, and of course, BLUEBERRIES! This recipe is so easy that my 4-year old can make it (with very little assistance from me).

If you love blueberry muffins and don’t want to spend a lot of time making them, check out the recipe below:

Yummy Blueberry Muffins Ingredients (Recipe makes 12 muffins)

1 ½ cups of all-purpose flour

3/4 cup of white sugar

½ tsp of salt

2 tsp of baking powder

1/3 cup of vegetable oil

1 egg

1/3 cup of milk

1 tbsp of vanilla extract

1 cup of fresh blueberries

Optional Topping

½ cup of white sugar

1/3 cup all-purpose flour

¼ cup of butter (cubed)

1 ½ tsp of cinnamon

Instructions

Preheat your oven to 400 degrees, and either grease or line your muffin tin. This recipe requires three bowls during preparation. One bowl is for the wet ingredients, one bowl is for the dry ingredients, and the last bowl is for the topping.

I like to start by making the topping first. If you do not want to add the topping to your muffins, then skip this step. Combine the sugar, flour, cubed butter, and cinnamon in a small bowl. Mix them lightly, then place that bowl to the side.

In another bowl, combine all of the dry ingredients (flour, sugar, salt, and baking powder) and mix them. Next, in the last bowl, combine the wet ingredients (vegetable oil, egg, milk, and vanilla extract) by stirring them together.

Mix the wet ingredients with the flour mixture. The mix should transform into a thick batter. Now fold in the blueberries. Using an ice cream scooper, fill your muffin tins to the top. The last step is to sprinkle the topping that you placed to the side on each of the muffins. Place your blueberry muffins in the oven and bake for 20-25 minutes.

Substitutions

There was a time when I ran out of dairy milk and had to substitute it in this recipe with vanilla almond milk. I couldn’t taste the difference.

These are my favorite muffins. They are tasty, and they freeze well. These blueberry muffins work great as a breakfast food, snack, or a lunch item. Try this blueberry muffin recipe and tell me how they turned out in the comment section below. I promise you will not be disappointed.