30 Minute Blueberry Muffins

I really dislike it when muffin recipes ask for things that you do not always have on hand or put in extra steps. Butter? Too expensive. Yogurt? That’s a hassle to scoop out. I was on the hunt for a muffin recipe that requires things everyone should have in their kitchen and can actually be made in 30 minutes so that you can have muffins on a weekday morning if you want. Or a lazy weekend where you don’t want cereal again but you also don’t want to work hard for a different breakfast. In any case, this recipe nails the categories of low effort and little time, and the most expensive ingredient in the mix is eggs, which are part of pretty much any other muffin recipe.

These muffins have a lovely, crisp bake on the outside but are delicate and soft on the inside. One bite will help you realize you didn’t know all that a muffin could be! This is a simplified version of the recipe from Adam and Joanne at inspiredtaste.net.

30 Minute Blueberry Muffins

Lazy, delicious blueberry muffins

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Ingredients

  

• 1 ½ cup all-purpose flour
• ¾ cup sugar * see notes
• ¼ tsp salt
• 2 tsp baking powder
• ⅓ cup vegetable or canola oil
• 1 large egg
• ⅓ – ½ cup milk
• 1 ½ tsp vanilla extract
• 1 cup blueberries * make it a generous cup

Instructions

 

• Heat the oven to 400 ℉. Grease or line the cups of a muffin tin.
• Whisk the flour, sugar, baking powder, and salt in a large bowl.
• Add oil to a measuring cup that holds at least 1 cup. Add the egg, and then fill the cup with milk up to the 1 cup line. Then add the vanilla and whisk to combine.
• Add the milk mixture to the bowl with dry ingredients and stir until just combined (the batter will be thick). Fold in blueberries.
• Divide the batter between muffin cups. If you want to sprinkle sugar on the tops, do so now.
• Bake for 15-20 minutes until tops are lightly golden and a toothpick inserted in the middle comes out clean.

Notes

• You can add an additional 1 Tablespoon of sugar to the tops of the muffins to help them crisp
• Personally, I have found that storing these muffins in an airtight container alone leads to them getting a bit soggy. I usually leave them in the muffin tin and cover them with tin foil or a clean towel since they don’t last long in my house. You can store them for about 2 days that way. Alternatively, you can line an airtight container with paper towels, and they can last up to 4 days that way.

References

This recipe was adapted from Adam & Joanne’s Quick and Easy Blueberry Muffins from Inspired Taste. Thanks a million, it was indeed a quick and easy recipe! You revolutionized baking muffins for me.

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