How do I store leftover blueberry muffins?

Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze them for up to 3 months.

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Make sure to thaw them completely and drain any excess liquid before adding them to the batter. For more on freezing baked goods, check out our guide on how to store leftover muffins!

Can I make these muffins in a mini muffin tin?

Absolutely! Mini muffins will take less time to bake – about 12-15 minutes. Keep a close eye on them to prevent burning.

What kind of flour should I use?

All-purpose flour works best for this recipe. However, you can experiment with other types of flour, such as whole wheat flour, for a slightly different flavor and texture. For more on different flour types, check out our baking essentials guide.

Can I substitute the oil?

You could substitute the vegetable oil with melted butter or another neutral-flavored oil, such as canola oil or coconut oil. The flavor might be slightly different, but the muffins should still turn out moist. For more on using different fats in baking, check out our baking essentials guide!

The Ultimate Moist Blueberry Muffin Recipe: Your New Favorite Treat!

Name: Moist Blueberry Muffin Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 2 large eggs; 1/2 cup vegetable oil; 1 cup milk; 1/2 cup granulated sugar; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 1/2 cups fresh blueberries

Description

Gathering the ingredients for these delectable muffins is a breeze! You likely already have many of them in your pantry. Here’s what you need to get started:

Ingredients

Scale

2 large eggs
1/2 cup vegetable oil
1 cup milk
1/2 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups fresh blueberries

Instructions

Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease well. Proper preparation is key to preventing sticking!
In a large bowl, whisk together the eggs, vegetable oil, and milk until well combined.
Add the sugar and mix until the sugar is fully dissolved.
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agents.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough muffins. For more on this, see our guide on Simple Baking Tips and Tricks.
Gently fold in the blueberries. Avoid over-mixing to keep your blueberries from sinking!
Fill each muffin liner about 2/3 full.
Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Check for doneness around the 18-minute mark.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy.
Enjoy! Serve warm with a dollop of whipped cream or a drizzle of honey for an extra special treat.
For extra flavor, add a streusel topping before baking. For streusel topping ideas, check out our Molasses Oat Bread Recipe – the streusel on that is amazing!

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Desserts and Drinks
Method: Easy

Keywords: Moist Blueberry Muffin, Blueberry Muffin