Best Homemade Blueberry Muffins (Moist & Tender)
Learn how to make homemade blueberry muffins that are soft, fluffy, and full of juicy berries, perfect for breakfast, brunch, or snacks!
Ingredients
- 1/4 cup vegetable oil
- 1 cup all-purpose flour
- 1 large egg
- 1 tsp baking powder
- 1/2 cup granulated sugar plus extra for topping
- 1/2 tsp vanilla extract
- 4 tbsp milk
- 3 tbsp Greek yogurt
- 1/3 cup blueberries plus extra for topping
- 1 tsp vinegar
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with liners.
- In a mixing bowl, whisk together the milk, vinegar, Greek yogurt, oil, vanilla, and egg.
- Add in the sugar and mix until well combined.
- Sift in the flour and baking powder, stirring just until no dry streaks remain. Avoid overmixing.
- In a small bowl, toss the blueberries with a little flour to prevent them from sinking.
- Gently fold the blueberries into the batter.
- Fill each muffin liner 3/4 full with batter. Top with additional blueberries and sprinkle with sugar for a crunchy topping.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool slightly before enjoying!
Notes
Tips for the Best Blueberry Muffins
- Use fresh or frozen blueberries – If using frozen, do not thaw before adding them to the batter.
- Don’t overmix – Overmixing can make the muffins dense instead of light and fluffy.
- For extra flavor – Add a pinch of cinnamon or a splash of lemon zest to enhance the taste.
- Storage – Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Tried this recipe?Let us know how it was!