This blueberry muffin recipe yields 12 moist, flavorful muffins with a prep time of 15–20 minutes, baking time of 18–22 minutes, and 5 minutes cooling, totaling about 40–45 minutes. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin. Toss 1 ½ cups fresh or frozen blueberries with 1 tablespoon flour to prevent sinking.
In a large bowl, whisk 2 cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and optional ½ teaspoon cinnamon. In another bowl, combine ¾ cup sugar, 2 eggs, ⅓ cup oil or melted butter, ½ cup milk or buttermilk, ¼ cup sour cream or yogurt, 1 teaspoon vanilla, and optional lemon zest. Gently fold wet ingredients into dry, add blueberries, and avoid overmixing. For an optional streusel, mix ¼ cup sugar, ¼ cup flour, ½ teaspoon cinnamon, and 2 tablespoons cold butter until crumbly.
Divide batter into the muffin tin, top with streusel if desired, and bake until a toothpick comes out clean. Cool 5 minutes in the tin, then transfer to a rack. Muffins store at room temperature for 2 days, refrigerated for 5 days, or frozen for 3 months. Tips include using room-temperature ingredients and not overmixing for fluffiness. Each muffin has about 220 calories. This recipe is versatile, allowing nut or citrus variations, and delivers a classic, tender muffin with bursts of blueberry flavor. For dietary adjustments or visuals, request further details.
Recipe Card
Blueberry Oats Muffins
Blueberry Oats Muffin
Dry Ingredients:
Wet Ingredients:
Add Ins:
Optional Streusel Topping:
Instructions
1. Preheat the Oven:
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– Set oven to 375°F (190°C).
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– Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
2. Prepare the Blueberries:
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– In a small bowl, toss the blueberries with 1 tablespoon of flour to coat. This helps prevent them from sinking during baking. Set aside.
3. Mix Dry Ingredients:
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– In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
4. Mix Wet Ingredients:
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In a separate medium bowl, whisk the sugar and eggs until light and frothy, about 1 minute.
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Add the vegetable oil (or melted butter), milk, sour cream (or yogurt), vanilla extract, and lemon zest (if using). Whisk until smooth and fully combined.
5. Combine Wet and Dry Ingredients:
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Pour the wet ingredients into the dry ingredients. Gently fold together with a rubber spatula or wooden spoon until just combined. Avoid overmixing; a few small lumps are okay.
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Gently fold in the flour-coated blueberries, being careful not to crush them.
6. Make the Streusel Topping (Optional):
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In a small bowl, combine the sugar, flour, and cinnamon. Add the cold cubed butter.
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Use your fingers or a fork to mix until the mixture resembles coarse crumbs.
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Sprinkle evenly over the muffin batter after filling the tin.
7. Fill the Muffin Tin:
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– Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. A large cookie scoop works well for this.
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If using streusel, sprinkle it generously over the top of each muffin.
8. Bake:
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Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
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If using frozen blueberries, baking may take 1–2 minutes longer.
9. Cool:
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Allow muffins to cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely or serve warm.
10. Serve and Store:
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Enjoy muffins warm or at room temperature.
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Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Muffins can also be frozen for up to 3 months; thaw at room temperature or reheat in a 300°F (150°C) oven for 5–10 minutes.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 32g11%
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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