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–+ servings
Blueberry Muffins

Tender Blueberry Muffins in One Bowl for Easy Baking

These tender Blueberry Muffins are quick and easy to make in one bowl, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose Flour Provides structure
  • 2 teaspoons Baking Powder Essential for rising
  • 1 teaspoon Salt Enhances flavor
  • 3/4 cup Granulated Sugar Adds sweetness
  • 1 cup Milk Whole or non-dairy option
  • 1/3 cup Vegetable Oil For moisture
  • 2 large Eggs Provides structure and moisture
  • 2 teaspoons Pure Vanilla Extract Adds flavor
  • 1 cup Blueberries Fresh or frozen
For the Sugar Topping
  • 2 tablespoons Granulated Sugar Optional for topping

Equipment

  • Muffin Tin
  • Mixing Bowl
  • whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare the muffin tin.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
  3. Add milk, vegetable oil, eggs, and vanilla extract; stir until just combined.
  4. Fold in the blueberries until evenly distributed.
  5. Fill each muffin cup about ¾ full with batter.
  6. Sprinkle sugar on top of each muffin if desired.
  7. Bake for 20 minutes until golden brown and a toothpick comes out clean.
  8. Let cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Reheat as needed.

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