Blueberry Muffins Recipe

This is a straightforward homemade version of Cracker Barrel Blueberry Muffins — fluffy insides, golden tops, bursting blueberries in every bite. Ready in half an hour. Dangerously easy. Don’t say I didn’t warn you.

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Quick Summary

• Prep time: 10 mins
• Cook time: 20 mins
• Flavor: soft, sweet, vanilla-berry goodness
• Great for: brunch, snacking, stress baking

Why I Like This Recipe

These muffins? I make ’em when I need to feel like I have my life together (even when I very much don’t). They’re the kind of thing you eat warm, over the sink, because you “just wanted a bite” — but next thing you know, half the tray’s gone. There’s something about the combo of vanilla and blueberry that feels like home. Also… the sugar on top gets all sparkly and crisp? Ugh, yes please.

Ingredients

• 1½ cups (195g) all-purpose flour
• ¾ cup (150g) sugar + 1 tbsp for topping
• 2 tsp baking powder
• ¼ tsp fine sea salt
• ⅓ cup (80ml) oil — veg, safflower, or avo
• 1 large egg
• ⅓ cup (80ml) milk or alt milk
• 1½ tsp vanilla extract
• 6–8 oz fresh or frozen blueberries (~1 cup)

How To Make Blueberry Muffins

1. Preheat oven to 400°F. Line 8–10 muffin cups. Spray the pan tops too (those muffin tops like to cling).
2. In a bowl: whisk flour, sugar, baking powder, salt.
3. In a measuring cup: add oil, crack in the egg, top with milk until you hit the 1-cup line. Add vanilla. Whisk.
4. Pour wet into dry. Stir just until it barely comes together — lumps are okay, don’t overmix.
5. Fold in blueberries gently.
6. Scoop batter into liners — all the way to the top for big muffins. Sprinkle sugar on each.
7. Bake 15–20 mins. Tops should be golden, centers just set.
8. Cool a bit (if you can wait).

Tips for Success

• Use frozen berries straight from the freezer. No thawing.
• Batter should be thick and scoopable, not runny or doughy.
• Add a splash more milk if it’s too thick, a spoon of flour if it’s too loose.
• Don’t overbake — dry muffins are a crime.
• Sugar sprinkle on top = bakery vibes.

Storage and Reheating

• Room Temp: Keep in an airtight container for up to 3 days.
• Freezer: Wrap in foil or store in bags. Freeze up to 3 months. Reheat gently to bring back the softness.

FAQs

Common Mistakes and How to Dodge Them

• Dense muffins → overmixed batter. Fix: Stir until just combined.
• Stuck tops → didn’t grease the muffin tin. Fix: Spray the pan surface too.
• Dry muffins → baked too long. Fix: Check at 15 mins.
• Blueberry sinkhole → coated berries help. Or just fold gently.
• Flat tops → not enough batter. Fix: Fill to the brim for that bakery dome.

Nutrition Facts (Per Muffin – makes 10)

• Calories: 216 kcal
• Total Fat: 8.2 g
• Saturated Fat: 1.2 g
• Cholesterol: 19 mg
• Sodium: 71 mg
• Carbohydrate: 33.2 g
• Fiber: 1 g
• Sugar: 17.2 g
• Protein: 2.9 g