Start your day with these Moist & Fluffy Blueberry Muffins, packed with juicy blueberries and topped with crunchy walnuts. These delicious muffins are the perfect combination of soft, tender crumb and a burst of fresh fruit flavor, making them an ideal choice for breakfast or a tasty snack. Whether you're meal prepping for the week or baking a batch for a family treat, this easy blueberry muffin recipe is sure to become a favorite. With the perfect balance of sweetness and crunch, these muffins are a go-to for anyone looking for a quick and wholesome baked treat.
Ingredients
- 190 g 1 1/2 cups all-purpose flour
- 150 g 3/4 cup granulated sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 80 ml 1/3 cup vegetable oil
- 1 large egg
- 80 ml 1/3 cup milk
- 1 tsp vanilla extract
- 200 g 1 cup fresh blueberries
- Optional: 1 tablespoon of lemon zest for extra flavor
- 60 g 1/2 cup chopped walnuts
- Optional: Sugar for sprinkling on top before baking
Instructions
- Preheat the Oven and Prepare the Pan: Preheat your oven to 200°C (400°F).
- Grease a muffin tin or line it with muffin papers.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Combine Wet Ingredients: In a measuring cup or small bowl, whisk together the vegetable oil, egg, milk, and vanilla extract.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir using a spatula until just combined. The batter should be slightly lumpy, so be careful not to overmix.
- Fold in Blueberries and Lemon Zest: Gently fold the blueberries (and lemon zest, if using) into the batter.
- Fill Muffin Cups and Add Toppings: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Sprinkle chopped walnuts over the top of each muffin. If desired, also sprinkle a little granulated sugar for added crunch and sweetness.
- Bake for 20-25 minutes, or until the muffins are golden on top and a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Walnut Proportions: Adjust the amount of walnuts according to your preference; you can use more for a crunchier texture or less if you want them just as a light topping.
Using Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter to prevent the color from bleeding.
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