If you’re looking for a quick blueberry muffin recipe which is rich, delicious and uses the easiest ingredients, this is the one. In fact, I had been searching high and low for the best blueberry muffin for a long time and this one is my top recipe. I want blueberry muffins that are moist, sweet, with a nice crust on top and that have that wonderful rich consistency that blueberry muffins are supposed to have.
There’s lots of blueberry muffin recipes out there, but way too many wind up tasting like simple bread or are dry and bland. Not this one! In fact, they stay moist and fresh for several days. Another thing I look for is a recipe which is simple to make. And of all the homemade recipes I make throughout the year, this is my most made. Especially when blueberry muffins are on sale, there’s no excuse not to make these! When I see family, friends and co-workers take that first bite, the reaction is always the same… “Wow! You made these?” And the answer is YES, and completely from scratch.
This recipe will make approximately 8 nice full-sized muffins. But feel free to make mini muffins too! Baking method is the same, just a little less time in the oven. Usually 10-14 minutes for mini muffins.
Serves: 8 muffins
- 1 cup blueberry muffins
- 1½ cups all purpose flour
- 1 cup sugar
- ⅓ cup vegetable oil
- ½ cup buttermilk
- 1 large egg
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 2 tablespoons Turbinado sugar (sugar in the raw or course sugar)
- ½ teaspoon salt
- Preheat oven 400 degrees F.
- Use standard paper muffin liners and place them in a muffin tin. You'll get approximately 8 muffins from this recipe.
- In a large bowl, whisk together flour, sugar, salt and baking powder. Set aside.
- In a medium bowl, whisk together egg, oil, milk, and vanilla extract.
- Now pour the egg mixture into the large bowl with the dry mixture. Use just a fork and gently mix it all together. You don't need over mix, just get all the ingredients mixed well by hand for about a minute.
- Add blueberries and gently fold them into the batter with a spatula. You don't want the berries getting crushed so be sure to just gently fold them into the batter. Again, takes about a minute.
- Spoon the mixture into each muffin cup. Go ahead and fill the paper liners level with the top.
- Sprinkle the Turbinado sugar on the top of each muffin.
- Place in oven and bake for 15-20 minutes until muffins get browned on top. Test with a toothpick - if toothpick comes out dry, muffins are done.