One-Bowl Blueberry Muffins: Seriously Easy & Delicious
One-Bowl Blueberry Muffins
Ah, those mornings when you wake up craving the cozy warmth of homemade baked goods, but the mere thought of a mountain of dirty dishes makes you want to burrow deeper under the covers. That, my friends, is precisely where my recipe for Seriously Easy One-Bowl Blueberry Muffins steps in as the ultimate kitchen savior! This isn’t just any muffin recipe; it’s a genuine game-changer, promising all the deliciousness with none of the usual fuss.
I first stumbled upon this ‘one-bowl’ magic during a particularly hectic week, desperate for a comforting treat but with zero energy for a full-on baking spree – much like how my Sourdough Discard Pancakes save those busy mornings! What started as a ‘let’s just see if this works’ experiment quickly became a family favorite, proving that delicious doesn’t have to mean daunting, with no fancy equipment or endless clean-up. So, if you’re ready to feel like a baking wizard with minimal effort (and perhaps check out these incredible fluffy chocolate chip pancakes for another sweet breakfast idea!), let’s get baking some pure blueberry joy!
One-Bowl Blueberry Muffins: Seriously Easy & Delicious
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalWhip up these incredibly moist and fluffy One-Bowl Blueberry Muffins with minimal mess and maximum flavor! A truly simple recipe for bakery-style results at home.
Ingredients
2 cups all-purpose flour
½ cup granulated sugar (plus 1 tbsp for topping)
2 tsp baking powder
½ tsp salt
1 large egg
½ cup milk (dairy or non-dairy)
½ cup unsalted butter, melted and cooled
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries
Directions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease generously. This ensures easy release!
- In a large mixing bowl (yes, just one!), whisk together the flour, ½ cup granulated sugar, baking powder, and salt. Make sure there are no lumps.
- Create a well in the center of the dry ingredients. Add the egg, milk, melted butter, and vanilla extract to the well.
- Gently mix with a spatula until *just* combined. Be careful not to overmix; a few lumps are perfectly fine and lead to tender muffins.
- Add the blueberries to the batter. Fold them in very gently until evenly distributed. If using frozen, don’t thaw them first!
- Divide the batter evenly among the 12 muffin cups. They should be quite full, almost to the top, for those beautiful muffin tops.
- Sprinkle the remaining 1 tablespoon of granulated sugar over the tops of the muffins. This gives them a lovely sparkle and a hint of extra sweetness.
- Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Or, if you’re like me, enjoy one warm!
Notes
- A Family Secret: The Gentle Fold: The key to tender muffins and perfectly distributed blueberries (that don’t sink!) is in the mixing. Only mix until the wet and dry ingredients are *just* combined – a few lumps are your friend here. And when you add the blueberries, fold them in gently by hand, almost like you’re coaxing them into the batter, not stirring them violently.
- My Kitchen Memory: Frozen Berry Magic: Don’t worry if you don’t have fresh blueberries! Frozen ones work beautifully. Just toss them directly into the batter from the freezer – no need to thaw. This helps prevent them from bleeding too much color into your batter and keeps them firm.
- Real Talk: Don’t Overfill (Too Much!): While you want full muffin cups for those coveted domed tops, be careful not to overfill so much that the batter overflows. Aim for about ¾ full for standard muffins. If you have extra batter, bake it in a separate small ramekin or a couple of extra muffin liners.
