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Blueberry Muffins

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Makes 12 standard or 8 large 1x

Time About 40 minutes

Units Scale

Ingredients

  • 3 tablespoons good-quality vegetable oil, plus more for greasing (optional)
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup milk, plus more if needed
  • 1/2 teaspoon grated lemon zest
  • 1 cup fresh or frozen blueberries

Instructions

  1. Heat the oven to 375°F. Grease a 12-cup muffin tin or 8-cup jumbo muffin tin with oil or line it with paper or foil muffin cups.
  2. Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
  3. Beat the egg, milk, lemon zest, and oil together in a medium bowl. Add the wet ingredients to the dry ingredients and stir just enough to combine everything. If the batter is very dry and doesn’t come together easily, add 1 to 2 tablespoons more milk. Gently fold the blueberries into the batter.
  4. Distribute the batter among the muffin cups, filling them about two-thirds full. Bake for 20 to 25 minutes, until the muffins are browned on top and a toothpick inserted in the center of a muffin comes out clean. Cool in the pan on a rack for 5 minutes before removing the muffins. Serve warm or at room temperature. Or cover tightly and keep at room temperature for up to a couple of days.

Recipe variations

Vegan Blueberry Muffins

Substitute almond milk for the regular milk. Replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water; let sit for at least 3 minutes, until the mixture has a gel-like consistency before adding it.

Cornmeal Blueberry Muffins

Cornmeal gives these muffins a great crumbly texture: Substitute cornmeal for 1/2 cup of the flour.

Blueberry Yogurt Muffins

Substitute 3/4 cup yogurt or sour cream for the milk. Reduce the baking powder to 1 teaspoon and add 1/2 teaspoon baking soda.

Whole Wheat Blueberry Muffins

Substitute 1 1/2 cups whole wheat flour and 1/2 cup ground flaxseed for the all-purpose flour.

Cranberry-Ginger Muffins

Substitute 2 teaspoons ground ginger or minced fresh ginger for the cinnamon. Replace the blueberries with fresh or frozen cranberries.