Blueberry Muffins

Makes 8 large, big-topped muffins / 10 standard muffins / 20–22 mini muffins.
  • 1½ cups (195 g) all-purpose flour

  • ¾ cup (150 g) granulated sugar, plus 1 tablespoon for muffin tops (we leave this out)

  • ½ teaspoon kosher salt

  • 2 teaspoons baking powder

  • ⅓ cup (80 ml) neutral-flavoured oil; canola, vegetable and grape seed are great
    1 large egg

  • ⅓ – ½ cup (80-120 ml) milk; dairy and non-dairy both work

  • 1½ teaspoons vanilla extract

  • 6 to 8 oz (170-226 g) fresh or frozen blueberries; see note below about frozen berries (about 1 cup)

Heat oven to 400°F (200°C).

  1.  Whisk the flour, sugar, baking powder, and salt in a large bowl.

  2.  Add oil to a measuring jug that holds at least 1 cup.

  3.  Add the egg then fill the jug to the 1-cup line with milk (⅓ to ½ cup milk).

  4.  Add vanilla and whisk to combine.

  5.  Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details).

  6.  Fold in the blueberries. 

  7.  Bake muffins 15 to 20 minutes.


  • You can make these with fresh or frozen blueberries — if you use frozen, do not thaw the blueberries.

  • For mini muffins, the baking time will be less — keep an eye on them while they bake and expect them to require 9 to 11 minutes.

  • Batter Thickness: The batter should be thick and “scoopable” — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If the batter is dry or too thick, add milk, a tablespoon at a time until correct consistency.

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