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Per serving
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- 1
Preheat oven
Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners.
- 2
Mix dry ingredients
Whisk together flour, sugar, baking powder, and salt.
- 3
Mix wet ingredients
In another bowl, whisk eggs, milk, oil, and vanilla.
- 4
Combine
Pour wet ingredients into dry ingredients. Stir until just combined - batter should be lumpy. Fold in blueberries gently.
- 5
Fill muffin cups
Divide batter among muffin cups, filling each about 3/4 full.
- 6
Bake
Bake 18-20 minutes until a toothpick comes out clean and tops are golden.
- 7
Cool
Cool in pan 5 minutes, then transfer to wire rack.
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Blueberry Muffins
Created by: Gather
Ingredients
- 2 cup all-purpose flour
- 2/3 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup milk
- 1/3 cup vegetable oil
- 1 tsp pure vanilla extract
- 1 1/2 cup fresh blueberries
Instructions
- Preheat ovenPreheat oven to 400°F. Line a 12-cup muffin tin with paper liners.
- Mix dry ingredientsWhisk together flour, sugar, baking powder, and salt.
- Mix wet ingredientsIn another bowl, whisk eggs, milk, oil, and vanilla.
- CombinePour wet ingredients into dry ingredients. Stir until just combined - batter should be lumpy. Fold in blueberries gently.
- Fill muffin cupsDivide batter among muffin cups, filling each about 3/4 full.
- BakeBake 18-20 minutes until a toothpick comes out clean and tops are golden.
- CoolCool in pan 5 minutes, then transfer to wire rack.
Notes & Tips
Toss blueberries in a little flour before folding in to prevent them from sinking. Frozen blueberries work too - don't thaw them.