Bakery Style Blueberry Muffins
Easy blueberry muffins or Bakery style blueberry muffins use an easy recipe with fresh or frozen blueberries, simple to whip up and has a delicious crumb topping with a soft and moist texture inside.
Servings: 12 muffins
Calories: 117kcal
Ingredients
- 1 ½ cups all-purpose flour organic
- ¾ cup sugar granulated
- 1 tbsp sugar
- ½ tsp salt kosher
- 2 tsp baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓-1/2 cup milk
- 1 ½ tsp vanilla extract
- 1 cup blueberries fresh or frozen
Instructions
- Preheat the oven to 400 deg F.
- Line the cupcake liners in a muffin tray.
- Combine and whisk the flour, sugar, baking powder, and salt in a large bowl.
- To a measuring jug that holds at least 1 cup add oil, egg and then fill the jug to the 1-cup line with milk (⅓ to ⅔ cup milk)
- Add vanilla and whisk to combine
- .Add milk mixture to the bowl with dry ingredients and use a fork to combine.
- Do not over mix and expect the muffin batter to be pretty thick.
- Fold in the blueberries.Sprinkle the muffins with sugar if you like.
- Add the batter to the paper cups, it can be filled almost to the top and can make about 10 to 12 muffins.
- Bake muffins for 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.
- Cool the muffins on a cooling wire rack.
- The muffins can be stored in an airtight container for 3 to 4 days or frozen in freezer bags for about 3 months
- .Enjoy the delicious muffins with your coffee or tea!
Notes
-
- To measure the exact amount of wet ingredients in a Pyrex measuring cup, first crack in the egg and beat it, then add the oil, and finally the milk, until the total reaches 1 cup.
- If using frozen blueberries, it's best to add them directly to the batter in the final step without thawing, to prevent the juice from leaking and discoloring the muffins.
- Once you combine the wet and dry ingredients, be careful not to overmix as overmixing can yield hard muffins. Simply stir with a fork or spoon until they're just about combined.
- Fill the batter to about three-fourths of the paper cup so that they have room to rise.
- Enjoy them while they're still warm from the oven for the best-tasting muffins.
- Do not forget the sprinkle of granulated sugar on the top just before baking for the crumb top.
Nutrition
Serving: 35g | Calories: 117kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 176mg | Potassium: 17mg | Fiber: 0.002g | Sugar: 14g | Vitamin A: 33IU | Calcium: 50mg | Iron: 0.2mg
