One Bowl Blueberry Muffins, 400F, 15-20 Min
Simple blueberry muffins mixed entirely in one bowl with minimal equipment. Oil-based batter combined with fresh or frozen berries and baked at high heat until golden. Ready in under 30 minutes with tender crumb and burst blueberry pockets throughout.
Ingredients
- 1 ½ cups all-purpose flourcake flour0.9:1texture
yields more tender crumb
- ¾ cup granulated sugar
- 1 tablespoon granulated sugar, for muffin tops
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk
- milk, to 1-cup line with oil and egg
- 1 ½ teaspoons vanilla extract
- 6 ounces fresh or frozen blueberries
Instructions
- 1
Preheat oven to 400°F
- 2
Whisk flour, sugar, baking powder and salt in a large bowl
- 3
Pour vegetable oil and egg into a measuring cup, add milk to the 1-cup line, then add vanilla and whisk until combined
- 4
Add milk mixture to flour mixture and combine with a fork without overmixing; batter will be thick
- 5
Gently fold blueberries into batter with spatula or spoon
- 6
Divide batter between muffin cups filling about halfway
- 7
Sprinkle sugar on top of each muffin
- 8
Bake until golden
Tips
Do not overmix batter after combining wet and dry ingredients to avoid tough, dense muffins
Gently fold blueberries to prevent them from breaking and releasing juice into batter
Using a measuring cup method ensures proper liquid ratio without separating ingredients
Good to Know
Airtight container at room temperature up to 3 days, or refrigerate up to 5 days
Batter can be mixed ahead; fold in blueberries just before baking to prevent color bleeding
Warm or at room temperature with butter, cream cheese, or jam
Common Mistakes
Overmixing batter after combining wet and dry ingredients causes tough muffins
Aggressively stirring blueberries breaks them and releases juice into batter, creating blue streaks
Filling muffin cups more than halfway results in overflow and uneven baking