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Recipe: Blueberry Muffins

Here is an exciting and delicious recipe for the beginners in your kitchen. Blueberry Muffins are always a welcome sight on the breakfast table. Start your Saturday morning this weekend with this fun dish!


  • (Makes 12 regular size muffins)
  • 1 1/2 cups (all-purpose flour)
  • 3/4 cup granulated sugar, plus 1 tablespoon for muffin tops
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/3 – 1/2 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 6 to 8 ounces fresh or frozen blueberries (about 1 cup frozen blueberries)


  • Preheat oven to 400º F (Makes 12 regular size muffins)
  • In a large bowl whisk flour, sugar, baking powder and salt.
  • Use a measuring cup (I use a glass measuring cup) that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk).
  • Add vanilla and whisk until combined.
  • Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick).
  • Add blueberries (I like to freeze my blueberries first so they don’t fall apart when I mix them. You can just buy frozen if you want too) and use a spatula or spoon to gently fold the blueberries into the muffin batter.
  • Divide the batter between the muffin cups filling about ½ full using your ice cream scoop. I have these at ome and I use the biggest one to help filling up the muffin cups easier. (The 3 pack is on sale!)
  • Sprinkle a little sugar on top of each muffin.
  • Bake for 15-20 minutes

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