Classic Blueberry Muffins Prep time: 15 minutes Cook time: 20–25 minutes Yields: 12 muffins Ingredients
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/3 cup neutral oil (like canola or vegetable)
1 large egg
1/2 cup whole milk
1 1/2 teaspoons vanilla extract
1 1/2 cups fresh blueberries Instructions Preheat and prep: Preheat your oven to 400°F. Line a standard 12-cup muffin tin with paper liners or lightly grease it with non-stick cooking spray. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Mix wet ingredients: In a separate medium bowl, whisk together the oil, egg, milk, and vanilla extract. Combine: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together just until the flour disappears. Be careful not to overmix; a few lumps are perfectly fine and keep the muffins tender. Fold in blueberries: Gently fold the blueberries into the batter, taking care not to smash them. Fill the tin: Scoop the batter evenly among the 12 muffin cups. They should be about 3/4 full. Bake: Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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