Description
These muffins are irresistibly moist, fluffy, and bursting with flavor. Perfect for breakfast, brunch, or a quick snack, they use simple ingredients and a foolproof technique to achieve the ideal texture every time.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (canola or sunflower)
- 1 cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the sugar and eggs until light and fluffy. Gradually add the oil, yogurt, and vanilla extract, mixing until combined.
- Gently fold the dry ingredients into the wet mixture. Avoid overmixing for soft muffins.
- If using blueberries, carefully fold them into the batter.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For extra moisture, brush the tops of the muffins with simple syrup while they’re still warm.
- Substitute blueberries with chocolate chips, diced apples, or nuts for variety.
- Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg