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Classic Blueberry Muffins by Candidly Delicious

Classic Blueberry Muffins

Course: Breakfast
Cuisine: American, Kosher, Pescatarian, Vegetarian
Keyword: Dairy, Husband-approved, Kid-friendly, Make-ahead, Milchig, Nut-free, Super Simple
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 22 muffins
Calories: 209kcal
Nothing says baking like whipping up something traditional.  These Classic Blueberry Muffins are packed with juicy blueberries in a soft sponge.
Print Recipe


  • ¼ Cup Batter Scoop
  • Muffin Tin


  • 3-¼ Cups All-Purpose Flour
  • 1-¼ Cups Sugar
  • 2 Tablespoons Baking Powder
  • 1-¾ teaspoons Kosher Salt
  • 2 Eggs
  • 1 Yolk
  • 1-¼ Cups Milk
  • 2 teaspoons Vanilla Extract
  • ¾ Cups Olive Oil
  • 2 Cups Fresh Blueberries
  • ¼ Cups Sugar (optional)


  • 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.


Sodium: 103.6mg | Sugar: 15.8g | Cholesterol: 25.6mg | Calories: 209kcal | Fat: 8.5g | Protein: 3.2g | Carbohydrates: 25.6g