Easy Blueberry Muffins in 30 Minutes
Soft, bakery-style blueberry muffins with a golden top and juicy berries throughout. Mix by hand and bake in 30 minutes.
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Servings:
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 0.75 cup granulated sugar
- 2.5 tsp baking powder
- 0.5 tsp kosher salt
- 0.5 tsp ground cinnamon optional
- 1 large egg at room temperature if possible
- 0.75 cup milk whole milk preferred
- 0.33 cup neutral oil such as canola or vegetable
- 1.5 tsp vanilla extract
- 1 tsp fresh lemon zest optional, brightens flavor
- 1.5 cup blueberries fresh or frozen; if frozen, do not thaw
- 1.5 tbsp turbinado sugar for sprinkling on top
Instructions
Preparation Steps
- Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners.
- Whisk flour, sugar, baking powder, salt, and cinnamon in a large bowl. Stir in lemon zest.
- In a separate bowl, whisk egg, milk, oil, and vanilla until smooth.
- Pour wet ingredients into the dry. Stir gently just until a few dry streaks remain.
- Fold in blueberries carefully to avoid bursting. Do not overmix the batter.
- Divide batter evenly among liners. Sprinkle tops with turbinado sugar.
- Bake 16–18 minutes, until golden and a toothpick comes out clean or with a few crumbs.
- Cool in pan 5 minutes, then move muffins to a rack to finish cooling. Serve warm or at room temperature.
Notes
Variation: Swap 1/4 cup of the flour for fine cornmeal for a subtle crunch, or add a pinch of cardamom for a bakery-style twist. Storage: Keep in an airtight container at room temperature for 2 days or freeze up to 2 months; rewarm briefly in the oven for best texture.
This recipe is an original creation inspired by classic Easy Blueberry Muffins in 30 Minutes flavors. All ingredient ratios and instructions are independently developed.