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Quick Blueberry Muffins - Soft, Juicy, and Ready in a Flash

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups (220 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (120 ml) neutral oil (canola, vegetable, or light olive oil)
  • 3/4 cup (180 ml) buttermilk (or milk with 1 tablespoon lemon juice, rested 5 minutes)
  • 2 large eggs, at room temperature if possible
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (150 g) blueberries (fresh or frozen; don’t thaw frozen)
  • Optional: 1 tablespoon coarse sugar for topping, lemon zest for extra brightness

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
  2. Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. If you’re using lemon zest, whisk it in now to release the oils.
  3. Whisk the wet ingredients: In a separate bowl or large measuring cup, whisk oil, buttermilk, eggs, and vanilla until smooth.
  4. Combine gently: Pour the wet mixture into the dry. Stir with a spatula just until most of the flour disappears. The batter should be a bit lumpy. Do not overmix.
  5. Fold in blueberries: Add the blueberries and fold gently 3–4 times. If using frozen berries, work quickly to avoid streaking.
  6. Fill the pan: Divide the batter evenly among the cups, filling each about 3/4 full. Sprinkle the tops with coarse sugar if you like a crunchy lid.
  7. Bake hot, then check: Bake 16–19 minutes, until the tops are golden and a toothpick comes out with a few moist crumbs. The centers should spring back when lightly pressed.
  8. Cool briefly: Let muffins sit in the pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature.