Muffins Recipe

Preheat oven to 400°F (205°C). Place a 12-cup muffin tin in the oven while it preheats or line the tin with paper liners and lightly grease the cups.

If using frozen blueberries, place them in a small bowl and toss with 1 tablespoon of flour from the measured dry ingredients to prevent sinking.

In a large bowl whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly combined.

If making chocolate muffins, remove 1/2 cup of the measured flour from the bowl and whisk in 1/2 cup unsweetened cocoa powder so the total dry volume remains balanced.

In a medium bowl or large measuring cup whisk together 1 cup milk (or buttermilk), 1 large egg, 1/3 cup vegetable oil (or melted butter), and 1 tsp vanilla extract until smooth and pale.

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula or wooden spoon, fold the batter gently until just combined. The batter should be slightly lumpy; avoid overmixing to keep muffins tender.

If making blueberry muffins: fold in 1 cup blueberries gently, reserving a few for the tops.

If making chocolate or assorted: fold in 3/4 cup semisweet chocolate chips (and up to 1/2 cup chopped nuts if using). For assorted, you can split the batter and fold different add-ins into portions.

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. For even muffins use an ice cream scoop or a 1/3-cup measure.

If desired, brush the tops lightly with 1 tablespoon melted butter and sprinkle with 2 tablespoons turbinado or coarse sugar. Place reserved berries or extra chocolate chips on top for a prettier presentation.

Bake in the preheated 400°F (205°C) oven for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 12–15 minutes more, until muffin tops are domed and a toothpick inserted into the center comes out clean or with a few moist crumbs (chocolate muffins may show melted chocolate). Total bake time 17–20 minutes depending on your oven and muffin size.

Remove the muffins from the oven and let them cool in the tin for 5 minutes. Run a butter knife around the edges if needed, then transfer muffins to a wire rack to cool another 15 minutes before serving. Serve warm or at room temperature.

Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze cooled muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat frozen muffins in a 325°F (160°C) oven for 10–12 minutes or microwave for 20–30 seconds.