Smitten Kitchen Blueberry Muffins Recipe
The Smitten Kitchen Blueberry Muffins Recipe is soft, fluffy and full of sweet blueberries. These muffins are perfect for breakfast, snacks or brunch.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 –1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries or frozen, do not thaw
- Optional: coarse sugar for topping
Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C). Grease a muffin pan or line it with paper liners. This helps muffins bake evenly and prevents sticking.
Mix Dry Ingredients
- In a large bowl, combine flour, sugar, salt and baking powder. Whisk gently until all ingredients are evenly mixed. This ensures even rising of muffins.
Mix Wet Ingredients
- In a small bowl, combine vegetable oil, egg, milk and vanilla extract. Whisk until smooth. This will make the batter creamy and easy to mix.
Combine Wet and Dry Mixtures
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix. The batter should be slightly lumpy.
Fold in Blueberries
- Add fresh or frozen blueberries to the batter. Fold gently to prevent crushing the berries. This distributes blueberries evenly in each muffin.
Fill the Muffin Pan
- Spoon the batter into the muffin cups, filling about 2/3 full. Sprinkle coarse sugar on top for a crunchy, sweet topping if desired.
Bake the Muffins
- Place the muffin pan in the oven. Bake for 20–25 minutes until tops are golden and a toothpick comes out clean. Avoid opening the oven too early.
Cool the Muffins
- Remove the muffins from the oven. Let them cool in the pan for 5 minutes. Transfer to a cooling rack for full cooling before serving.
Notes
- Use fresh blueberries for juicier muffins.
- Do not overmix the batter to keep muffins soft.
- Use room temperature egg and milk for better texture.
- Add lemon zest for extra flavor.
- Sprinkle coarse sugar on top for crunch.