Go Back

Saturday Morning Blueberry Muffins

Yields 10-12 regular muffins or 2 dozen mini muffins
Prep Time 15 minutes
Author Candice Zablan


  • Bowl
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Scoop
  • Muffin liners


  • 3/4 cup sugar
  • 1 large egg
  • 1.5 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/4 cup vegetable oil
  • 3/4 cup milk
  • 1 tsp vanilla extract
  • 1 cup frozen blueberries can use fresh as well

For topping:

  • 2 Tbsp sugar
  • 1 tsp ground cinnamon


  • Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or line with paper liners.
  • In a bowl, whisk together flour, baking powder, salt and cinnamon.
    1.5 cups all purpose flour, 2 tsp baking powder, 1/4 tsp salt, 1/4 tsp ground cinnamon
  • In another bowl, whisk together the sugar and egg until light in color.
    3/4 cup sugar, 1 large egg
  • Add the flour mixture and the egg mixture together and stir until lightly combined.
  • Create a well in the middle of the flour and egg mixture, and pour in vegetable oil, milk and vanilla extract.
    1/4 cup vegetable oil, 3/4 cup milk, 1 tsp vanilla extract
  • Stir everything together until all the dry ingredients are combined. There will be lumps in the batter and that’s okay!
  • Add 1 cup of frozen blueberries (or filling of your choice) and fold them in gently.
    1 cup frozen blueberries
  • Divide batter evenly into 12 muffin cups, filling to the top of the cup.
  • Mix together the sugar and cinnamon for topping, and sprinkle over all the muffins.
    2 Tbsp sugar, 1 tsp ground cinnamon
  • Bake for 30 minutes, until a tester inserted into the center comes out clean. Remember to rotate your pan half way through baking.
  • Cool on a wire rack.


Side note: I would check the muffins at around 25 minutes to see if they need the full 30 minutes. Times can vary by oven.