Classic Blueberry Muffins

Course: Breakfast

Cuisine: American

Keyword: blueberry, breakfast, brunch, classic, easy, muffins, simple

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: muffins

A classic blueberry muffin from simple ingredients you already have. Sweet and tender, but best of all, quick and easy to make.

Preheat oven to 400°F. Prepare muffin pan by either using a muffin cup or greasing muffin cups well with Magic Cake Release (see notes for link.)
Measure out 1 1/2 cups flour. Reserve 1 Tablespoon of measured flour.
In a medium bowl, whisk flour, sugar, salt and baking powder.
In a separate bowl, thoroughly mix vegetable oil, egg and milk.
Make a well in the center of the flour mixture. Pour the wet ingredients into the center of the well. Mix only until almost all of the flour is mixed in. Do not mix fully.
If blueberries are frozen and thawed, pour off juice (see notes). Toss blueberries (fresh or frozen) with reserved Tablespoon of flour. Add blueberries and any extra flour in the bowl to muffin batter. Carefully fold in, mixing in remaining flour.
Spoon batter into prepared muffin cups.
Bake at 400°F for 20-25 minutes or until wooden pick inserted into center of biggest muffin comes out clean.
Remove from muffin tin and cool completely on wire rack.

Magic Cake Release: click for the recipe

Blueberries:

If you are using frozen blueberries, thaw for 1-2 hours before adding them to the batter, or quickly thaw in the microwave until almost room temperature.
If you would like uniform-colored muffins, drain off the resulting juice.
If you would like a blue-swirl in your muffins, keep the juice and modify the flour. Measure out the 1 1/2 cups flour, plus an additional Tablespoon of flour for tossing with the blueberries.

Low-Sugar Blueberry Muffins:

To scoop the batter into muffin cups, try using an ice cream scoop with a trigger release.