There’s nothing better than waking up to the smell of fresh muffins in the oven. And come summer, when it’s hard to get your fill of fresh berries, blueberry muffins are the perfect way to start the day.
This simple blueberry muffin recipe swaps out butter for oil. The result is a soft, moist muffin that’s jam-packed with sweet berries.
Before you head to the kitchen, let’s cover some helpful tips and tricks to ensure your blueberry muffins come out perfectly.
How To Make Blueberry Muffin Batter
There are just two simple steps to making this oil-free blueberry muffin batter.
First, combine your dry ingredients in a large mixing bowl. In a second bowl, mix together the wet ingredients. Then, you guessed it: combine the two and add the blueberries!
One important note: Be sure not to overmix the muffin batter.
When you add the wet ingredients to the dry, whisk them together for just 20 to 30 seconds. The batter should be lumpy. Any more mixing may result in tough muffins that don’t rise well.
Once the blueberries are well incorporated into the batter, it’s time to bake.
This recipe makes 12 regular-sized muffins. You can also make 24 mini muffins or about 8-9 large muffins, depending on your pan preference.
Mini muffins will cook in about half the time, so be sure to check them earlier. Large muffins, on the other hand, will take 5-7 minutes longer.
Ingredients In Oil-Free Muffins
The ingredients in this blueberry muffin recipe are all kitchen staples that you’re likely to already have on hand.
- All-purpose flour, which you can swap for gluten-free all-purpose flour if you’re avoiding gluten.
- White sugar adds just the right amount of sweetness to these muffins, though the blueberries themselves add a lot of natural sweetness and flavor.
- Baking powder is the all-important leavening agent to make light and fluffy muffins.
- Milk adds moisture to the batter. You can also use buttermilk or plant-based milk, such as oat or almond milk, for a dairy-free recipe.
- Oil is our butter substitute. It yields a softer, more tender muffin that’s moist and flavorful.
- Eggs add lightness, tenderness, and protein structure to baked goods.
- Vanilla extract adds just a touch of warm flavor to balance out any tartness in the blueberries.
- And last but certainly not least, blueberries are the star of the show. You can use frozen or fresh berries for this recipe.
What Kind of Oil is Best?
Opt for a neutral oil, like canola or vegetable oil. It has a mild flavor that won’t overpower the sweetness in this muffin recipe.
Avocado oil will also work without any change to the recipe. You could also try any of these oils.
Stronger-tasting oils, however, like olive oil, or walnut oil, will add their own flavor that might not play so well with blueberries.
How Do I Know if My Muffins Are Done Baking?
The best way to know that your muffins are ready to take out of the oven is the skewer test. This is the classic baking trick of sticking a toothpick or cake tester into the center of a muffin. If the skewer comes out clean, with no visible batter or crumbs, then your muffins are fully cooked.
If there’s any wet batter stuck to the tester, keep baking the muffins for another few minutes.
As far as visual cues go, your muffins should be golden brown on top, with slightly darker edges.
As soon as your skewer comes out clean, pop your muffin tins out of the oven and onto a wire rack to cool. After about 5 minutes, you can gently turn the muffins out of their pan to finish cooling.
How to Store Blueberry Muffins
If you don’t finish these pastries when they’re hot out of the oven, they also freeze well to stay fresh.
To freeze, let the muffins cool fully. Then wrap them tightly in plastic wrap and place in an airtight bag or container in the freezer. They’ll last for up to 3 months.
To reheat, you can defrost the muffins on the counter and warm in the microwave for about 15 seconds.
Defrosted muffins are also delicious when toasted. To toast, slice a muffin in half lengthwise and place under the broiler for 1-2 minutes. Keep a close eye on anything being broiled, as it can go from perfectly toasted to charred in no time!
Whether you’re serving these oil-free blueberry muffins to a hungry crowd for brunch or taking them on the go for breakfast before work, this is a simple go-to recipe to rely on all year long.
How To Make Blueberry Muffins With Oil
Step 1: Gather the ingredients. Preheat the oven to 400°F. Grease a muffin pan or line with paper liners.
Step 2: In a mixing bowl, combine the flour, sugar, baking powder, and salt.
Step 3: In a separate bowl, whisk together the milk, eggs, oil, and vanilla.
Step 4: Add the wet ingredients to the dry ingredients and mix with a fork or whisk very briefly until just combined, being careful not to overwork the batter. A few lumps of flour are totally fine.
Step 5: Fold in the blueberries until just combined.
Step 7: Divide the batter between wells in the muffin tin and bake until a toothpick inserted into the center comes out clean, about 15-20 minutes.
Step 8: Cool the muffins on a wire rack and remove them from the pan when they’re cool enough to handle.
- 2 cups all-purpose flour
- ½ cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¾ cup + 2 tablespoons whole milk
- 2 eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Preheat the oven to 400°F. Grease a muffin pan or line with paper liners.
In a mixing bowl, combine the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, eggs, oil, and vanilla.
Add the wet ingredients to the dry ingredients and mix with a fork or whisk very briefly until just combined, being careful not to overwork the batter. A few lumps of flour are totally fine.
Fold in the blueberries until just combined.
Divide the batter between wells in the muffin tin and bake until a toothpick inserted into the center comes out clean, about 15-20 minutes. Cool the muffins on a wire rack and remove them from the pan when they’re cool enough to handle.
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 183Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 224mgCarbohydrates: 26gFiber: 1gSugar: 10gProtein: 3g
Up Next: Coffee Cake Without Sour Cream