Blueberry Muffins

Prep 10 min
Total 40 min
Servings 12

Homemade blueberry muffins burst with fresh flavor that store-bought can never duplicate—and it doesn’t take rocket science to make them great. Overmixing leads to peaked tops, tough interiors and dry muffins, so follow these simple steps and your muffins will be beautiful and delicious!

By Betty Crocker Kitchens

Updated May 10, 2019

Ingredients

3/4

cup milk
1/4

cup vegetable oil or melted butter
1

egg
2

cups all-purpose flour
1/2

cup granulated sugar
2

teaspoons baking powder
1/2

teaspoon salt
1

cup fresh, canned (drained) or frozen blueberries
2

tablespoons coarse sugar or additional granulated sugar, if desired

Steps

1

Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
2

In large bowl, beat milk, oil and egg with fork or wire whisk until well mixed. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon coarse sugar.
3

Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.

Omit blueberries. Stir in 1 cup chopped peeled apple (about 1 medium) and 1/2 teaspoon ground cinnamon with the flour. Bake 25 to 30 minutes.
Omit blueberries. Decrease milk to 1/3 cup. Beat in 1 cup mashed very ripe bananas (2 medium) with the milk. Use packed brown sugar instead of granulated sugar in the muffins.
Omit blueberries. Beat in 1 tablespoon grated orange peel with the milk. Fold 1 cup coarsely chopped cranberries into batter.
Make muffin batter as directed, omitting the 2 tablespoons coarse sugar. In medium bowl, mix 1/4 cup all-purpose flour, 1/4 cup packed brown sugar and 1/4 teaspoon ground cinnamon. Cut in 2 tablespoons firm butter, using pastry blender or fork, until crumbly. Divide batter evenly among muffin cups. Sprinkle each with about 1 tablespoon streusel.
Omit blueberries. Fold 1 cup miniature semisweet chocolate chips into batter.