As you may have noticed from my recent string of blueberry posts, I love blueberries!! And if you haven’t seen them, you should check out my blueberry syrup, blueberry cobbler and blueberry jam! Now, blueberry muffins make yet another way to enjoy this tasty summertime fruit. And as summer is quickly dwindling, we need to enjoy all the summertime treats we can before we switch into fall!
One thing I love about this recipe is that it only takes one bowl! Simply mix together the flour, sugar, baking powder and salt in a mixing bowl. Then add in the milk, oil and vanilla. Keep stirring until everything is combined and the batter is nice and smooth. Make sure to stir out all the lumps so you have nice, even batter that bakes up well.
Next, you can go ahead and fold in the blueberries. Make sure to thoroughly wash them first and pat them dry. Remove any stems, debris or rotten berries so they don’t end up in your muffins. Then pour the blueberries into the batter. I like to fold the berries into the batter using a small rubber spatula. I feel that it helps stir them in without damaging the berries. If you stir them too hard, you risk crushing the berries and turning your batter blue!
Have your oven preheated to 400 °F Then line a muffin pan with liners. Fill each muffin about 3/4 of the way full, careful not to overfill. Bake in the oven for 20-25 minutes until golden brown. I also like to use my cake tester just for good measure! When the blueberry muffins are done, let them cool in the pan for a few minutes and then remove them to a wire rack to finish cooling. Serve with a cold glass of milk for the perfect breakfast, brunch or snack!