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Recipes / Blueberry muffins
Bread & baking

Blueberry muffins

Muffin batter needs a gentle hand after wet and dry ingredients meet.

Prep 15 minCook 25 minEasyServes 12
Let’s cook
Blueberry muffins serving inspiration

Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.

Let’s make it.

  1. Prepare

    Heat oven to 375°F / 190°C. Line a 12-cup muffin pan. Mix flour, sugar, baking powder, and salt in a large bowl.

  2. Mix wet ingredients

    Whisk eggs, milk, oil, and vanilla in another bowl. Pour into dry ingredients and fold gently just until combined; some lumps are fine.

  3. Add berries

    Fold in blueberries with as few strokes as possible. Divide batter evenly among the muffin cups, filling each about three-quarters full.

  4. Bake and cool

    Bake 20–25 minutes until golden and a skewer in a muffin comes out without wet batter. Cool in the pan 5 minutes, then on a rack. Do not taste raw batter.

A little kitchen wisdomMuffin batter needs a gentle hand after wet and dry ingredients meet. Overmixing can produce a tough texture and tunnels in the crumb.

Make it your own

Frozen blueberries can be folded in straight from the freezer; baking may take a few minutes longer.

Build a skill while you cookMise en place: cook without the scramble →Learn to season with confidence →
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Refrigerate perishable leftovers promptly. Read our food storage guide.

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