Ingredients
Makes 12 muffins
2 cups (250 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 teaspoons baking powder
½ teaspoon salt
2 large eggs
½ cup (120 ml) vegetable oil
½ cup (120 ml) milk
1 teaspoon vanilla extract
1½ cups (225 g) fresh or frozen blueberries
1 tablespoon flour, for coating the blueberries
Powdered sugar, for dusting — optional
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
Mix wet ingredients: In another bowl, whisk the eggs, oil, milk, and vanilla until smooth.
Combine: Pour the wet mixture into the dry ingredients. Stir gently just until combined. Don’t overmix—a few small lumps are fine.
Add blueberries: Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.
Fill the muffin cups: Divide the batter between the 12 cups, filling each about ¾ full.
Bake for 20–25 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let them cool in the pan for 5 minutes, then transfer to a rack.
Once cooled, dust generously with powdered sugar for the look shown in your photo.
⭐ Tip for tall, bakery-style tops
Bake at 425°F (220°C) for the first 5 minutes, then reduce the oven to 375°F (190°C) for another 15–18 minutes. This helps create those beautiful high muffin tops.Try Gourmet Desserts