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Blueberry Muffins Recipe for Flaky, Juicy Bites
Molly

Blueberry Muffins Recipe for Flaky, Juicy Bites

These tender American blueberry muffins balance richness with zesty brightness from vanilla and lemon. Reduced flour ensures a moist crumb while frozen berries burst with flavor. Substitute maple syrup for a woodsy twist or use refined sugar for consistency.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Seasonal Desserts
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 tbsp baking powder (double-acting preferred)
  • ¾ cup oil (e.g., canola or vegetable)
  • ¾ cup maple syrup or granulated sugar
  • ¾ cup milk (whole or buttermilk)
  • ¾ tsp vanilla extract
  • 2 ½ cups frozen blueberries

Method
 

  1. Preheat oven to 375°F (190°C)
  2. Whisk 1 1/2 cups flour with 1 tbsp baking powder
  3. Beat 3/4 cup oil and 3/4 cup sugar (maple or granulated) in a stand mixer
  4. Add 3/4 cup milk in two batches, alternating with 3/4 tsp vanilla
  5. Fold in remaining flour until just combined
  6. Add 2 1/2 cups blueberries
  7. Pour batter into greased 12-cup muffin tin, filling each 3/4 full
  8. Sprinkle reserved flour topping over batter
  9. Bake until a toothpick comes out mostly clean

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 14gSaturated Fat: 2gSodium: 100mgFiber: 1gSugar: 15g

Notes

Use paper liners for easy cooling
Freeze unbaked batter (in ice cube trays) for later use
Avoid overmixing to keep crumb tender
Preheat oven fully to prevent dense texture
Check doneness after 15 mins using a clear straw
Chill batter in the fridge for 30 mins in warm environments
Apply soft fat (e.g., butter) on top right after baking to enhance golden top

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