Best Blueberry Muffins

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Dietary: Clean Eating, Kosher, Peanut-Free, Tree-Nut Free, Vegetarian

Start your morning with a fresh, warm blueberry muffin. A crowd pleaser for all ages.

Prep: 10 min
Total Time: 35 min
Yield: 12 muffins


  • 1 3/4 cup + 2 Tbsp  Hodgson Mill All Purpose White Flour, (divided)
  • 1/3 cup sugar
  • 2-1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 egg, well beaten
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 cup blueberries, (thawed & drained if frozen)


  • Preheat oven to 400°F.
  • Prepare 12 muffin cups by lining with papers or spraying with nonstick cooking spray.
  • In a large bowl, mix 1-3/4 cups flour, baking powder and salt. Make a well in the center of the dry ingredients.
  • In a separate bowl, combine milk, egg, oil and sugar. Add all at once to dry ingredients; stir just until the dry ingredients are moistened.
  • Toss berries in 2 Tbsp of flour (this keeps berries from settling to bottoms of cups). Gently fold in berries.
  • Spoon batter into muffin cups; filling them 3/4 full.
  • Bake 22-25 minutes, until tops of muffins are golden brown.
  • Remove from pan and serve immediately or cool on racks.