Homemade Blueberry Muffins

These spongy blueberry muffins are ready in just 45 minutes. MORE+ LESS-

By Betty Crocker Kitchens

September 12, 2018

Ingredients

Cooking spray to grease muffin cups or 12 paper baking cups

cup fresh, frozen or canned blueberries

cup milk

1/4

cup vegetable oil

1/2

teaspoon vanilla

large egg

cups all-purpose flour

1/3

cup granulated sugar

teaspoons baking powder

1/2

teaspoon salt

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1

Heat the oven to 400°F. Spray just the bottoms of 12 regular-size muffin cups with the cooking spray, or line each cup with a paper baking cup.
2

If using canned blueberries, drain them in a strainer. Rinse fresh or canned blueberries with cool water, and discard any crushed ones. Do not thaw frozen blueberries. Pull off any stems from blueberries.
3

In a large bowl, beat the milk, oil, vanilla and egg with a fork or wire whisk until well mixed. Stir in the flour, sugar, baking powder and salt all at once just until the flour is moistened. The batter will be lumpy. If the batter is mixed too much, the muffins will have high peaks instead of being rounded.
4

Carefully stir in the blueberries. Spoon the batter into the muffin cups, dividing batter evenly.
5

Bake 20 to 25 minutes or until golden brown. If baked in a sprayed pan, let stand about 5 minutes in the pan, then remove muffins from pan to a cooling rack. If baked in paper baking cups, immediately remove muffins from the pan to a cooling rack. Serve warm or cool.

muffin pan with 12 regular-size muffin cups; paper baking cups if desired; cooling rack
Use fat-free (skim) milk, decrease the vegetable oil to 2 tablespoons and add 1/4 cup unsweetened applesauce for 3 grams of fat and 140 calories per serving.
Make muffin batter as directed. 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 or margarine, pulling 2 table knives through ingredients in opposite directions or a pastry blender, until crumbly. Divide batter evenly among muffin cups and sprinkle each with about 1 tablespoon streusel.
Omit blueberries. Stir in 1 cup chopped apple with the milk. Stir in 1/2 teaspoon ground cinnamon with the flour. Bake 25 to 30 minutes.
For nicely shaped muffins that have no rim around the edge, grease only the bottoms of the muffin cups, using cooking spray.
The secret to making tender muffins is to not overmix the batter. Just stir until all of the flour looks moistened and there are some lumps, then gently fold in the blueberries.
Carefully stir blueberries into the muffin batter.
Using an ice cream scoop is an easy way to fill muffin cups.