A berry yummy muffin starts with freshly picked blueberries, lots and lots of blueberries.

Every year  I go blueberry picking and every year I need to make a fresh batch of blueberry muffins. I feel like it’s a literal requirement if you pick your own blueberries. 

Anyway, I pride myself on making a blueberry muffin that’s absolutely packed with plump little berries. With two cups of blueberries, my muffins are more blueberry than muffin and I wouldn’t have it any other way. Nothing ruffles my feathers more than having a blueberry muffin without enough fresh berries. That’s not a problem here. There’s a mouthful of berries in every bite.

Blueberry Muffins

*Makes 6 large muffins 

1 ¼ cups all-purpose flour

¾ cup granulated sugar

½ tsp ground cinnamon

½ tsp kosher salt

2 tsp baking powder

⅓ cup of vegetable oil 

1 large egg

⅓-½ cup of whole milk

1 tsp vanilla

2 cups fresh blueberries 

Preheat the oven to 350°F and grease or line your muffin tins. I personally use muffin papers because I don’t want the berries to stain my tin.

Combine the flour, sugar, cinnamon, salt and baking powder in a mixing bowl.

In a one cup wet measure, add the oil and egg. Fill the rest of the measuring cup with the milk until the total amount of wet ingredients measures out to be one cup, add vanilla and combine. 

Add the wet ingredients to the dry and mix until the flour is almost all incorporated. Add your blueberries and gently fold to mix in the berries and the remaining flour.

You do not want to overmix the batter, the batter should have some lumps but no evidence of the dry ingredients. If your muffin  batter becomes completely smooth, your muffins will have a more chewy consistency and will not be as tender.

Fill up your muffin tins about ¾ of the way with your batter. 

Bake for 35-40 minutes or until golden brown. 

Cool the muffins in the tin on a wire rack for 10 minutes.

Remove muffins from the tin and cool completely on the wire rack.

Enjoy warm with a cup of coffee or tea.