Classic Blueberry Muffins
American, Kosher, Pescatarian, Vegetarian
Dairy, Husband-approved, Kid-friendly, Make-ahead, Milchig, Nut-free, Super Simple
Nothing says baking like whipping up something traditional. These Classic Blueberry Muffins are packed with juicy blueberries in a soft sponge.
¼ Cup Batter Scoop
Preheat the oven to 375 degrees. Lightly greatest 2 muffin tins (makes about 22 muffins).
Whisk together Flour, Sugar, Baking Powder, and Kosher Salt in a large mixing bowl, set aside.
Whisk together Eggs, Yolk, Milk, Vanilla Extract, and Olive Oil in a small mixing bowl.
Pour the wet ingredients into the dry ingredients and stir just until combined. It’s ok to be lumpy.
Fold in the Blueberries
Use an old-style ice cream scoop to scoop the batter into the prepared muffin cups. If you don’t have one, you can use a ¼-cup measuring cup instead.
If using, sprinkle the sugar over all of the muffins. Be careful to wipe the top of the pan. Sugar not inside the muffin cups will burn onto the pan.
Bake the muffins at 375 for 18-20 minutes. Remove from muffin cups gently using a butter knife around the edges when needed. Allow the muffins to cool on a wire cooling rack.
Muffins freeze nicely. Defrost at room temperature. Muffins will keep on the countertop for 3-4 days or in the refrigerator for up to a week.