It’s blueberry season in Canada, which means there’s an abundance of one of the world’s super foods. High in antioxidants and fiber, blueberries do our bodies good. There are plenty of recipes that can be created with blueberries, but I always like my classics. So I decided to make a classic today — 30-minute blueberry muffins.
I call this dish 30-Minute Blueberry Muffins (No Fancy Equipment Needed) because it’s super easy to make and all ready in 30 minutes. There’s also no need for any kind of fancy baking equipment. All you need is a bowl, a couple measuring spoons, a measuring cup, a spatula, and a fork.
It’s really that simple. These muffins turn out super soft and tender in the middle, are topped off with the best kind of crusty muffin tops. Enjoy these little treats over breakfast or as an afternoon snack.
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated white sugar (leave 1 tablespoon to sprinkle over muffin tops)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup canola oil
- 1 large egg
- 1/2 cup milk
- 1 1/2 teaspoons pure vanilla extract
- 1 cup fresh blueberries (washed and patted dry)
Preheat oven to 400 degrees F. Prepare a muffin tray (the standard size has about 12 muffin moulds) and line 8 of the moulds with a paper liner. Fill the remaining 4 cups with 2 tablespoons of water each. This is to ensure the muffins can cook evenly, as the water will heat up at the same rate as the muffin batter.
In a large mixing bowl, combine all dry ingredients — flour, sugar, salt, and baking powder. Use a fork to mix them as evenly as you can. Set aside.
Prepare a measuring cup. Pour canola oil into it till it fills 1/3 of the cup. Break a large egg in, then fill the cup with 1/2 cup milk. Finally, add the vanilla extract and use your fork to whisk the mixture quickly and evenly.
Now, pour the wet mixture from the measuring cup into the mixing bowl of dry ingredients. Using your fork, gently combine the mixture. Do not over mix, beat, or introduce too much air into the mixture. You simply want the ingredients to combine evenly to form a thick, lava-like batter.
Once the batter is formed, fold in 1 cup of fresh blueberries. Using a spatula, fold the mixture very gently.
Your blueberry muffin batter is now good to go. Spoon the batter into the 8 muffin moulds lined with paper. The batter should fill the cups right to the top (or almost to the top). Sprinkle some sugar on top of each muffin. This will give you the nice sugared crust.
Bake muffins for about 20 minutes or until the tops show a nice shade of golden brown. Use either a toothpick or chopstick and insert it into the middle of your biggest muffin, and pull it out gently. The toothpick or chopstick should come out dry. If there is batter sticking to the toothpick or chopstick, it means the muffin is undercooked. You will need to pop it back into the oven for another 2-4 minutes.
If the muffins are perfectly cooked, transfer them to a cooling rack and leave them to cool for at least 30 minutes before storing them.
*If kept in an airtight freezer bag in the freezer, baked muffins can last for about 2-3 months. Simply reheat them and serve hot. If you’re planning to consume them within a week, place them in your fridge and try to finish them within 3 days for the best flavour and texture.