I especially love the smell of freshly baked blueberry muffins filling my kitchen..a great way to start a day...
MUFFINS vs. CUPCAKES
Please note that this blueberry muffin recipe is more of a breakfast muffin and not the mini-cake muffin variety. In short, this is a MUFFIN and NOT A CUPCAKE.
So what should you expect?
They will be less sweet as muffins use lesser sugar than cupcakes.
The texture of muffins is usually slightly denser than cupcakes. With cupcakes, the butter (or oil) and sugar are usually creamed together to make the cupcakes fluffy or spongy and is beaten longer until smooth. With muffins, you mix the ingredients good enough until just well combined.
Muffins are also not as moist as a cake or, again, cupcakes. That does not mean they are dry though. Cupcakes use more butter or oil than muffins.
And it is socially acceptable to eat a muffin for breakfast, and not a cupcake. Well, Armin says he does not care for this one and will eat cupcakes for breakfast if he is in the mood for it.
Additional tips for making these blueberry muffins
- I do not use muffin tins at all, I just double the muffin paper as long as they are sturdy enough to hold the shape while baking. Less to clean afterward.
- Fresh blueberries will be great if available but the jarred or even frozen ones will also do well.
- I like to have my blueberry muffins still warm from the oven. Leave them in the oven after turning it off until you are ready to serve them.
- I used all-purpose flour for this recipe but you can replace that with whole wheat flour if you like.
Super Easy Blueberry Muffin
(Makes 5 big or 8 regular-size muffins)
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup vegetable oil
- 1 egg
- ½ cup sugar
- ½ cup milk
- 1 cup blueberries (drained if from a jar)
- Preheat oven to 350°F / 180°C. Line muffin tins or molds.
- As for myself, I do not use muffin tins at all, I just double the muffin paper as long as they are sturdy enough to hold the shape while baking.
- Combine and mix egg, oil and milk. Add sugar. Mix well until sugar is completely dissolved.
- Add the dry ingredients and mix until all are completely moistened.
- Add the blueberries and fold several times with a spatula.
- Fill in ¾ of muffin tins and bake for 15-20 minutes (for electric oven with top and bottom heat on). It may take longer baking time for gas ovens.