Muffin Recipe

Preheat and prepare pan

Preheat oven to 400°F (200°C). Place a 12-cup muffin tin on the counter. If using paper liners, place them in the cups; otherwise lightly grease each cup with butter or nonstick spray.

Combine dry ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine salt until evenly distributed.

Combine wet ingredients

In a separate medium bowl or large measuring cup, whisk together 3/4 cup milk, 1/3 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until smooth and homogenous.

Mix wet into dry

Make a well in the center of the dry ingredients and pour the wet mixture into it. Using a rubber spatula or wooden spoon, gently fold the mixture until just combined — stop when no large streaks of flour remain. The batter should be slightly lumpy; do not overmix or the muffins will be dense.

Add optional add-ins

If using add-ins, gently fold in 1 cup fresh or frozen blueberries and/or 1 teaspoon lemon zest at this stage, folding just until distributed. If using frozen blueberries, fold them in straight from the freezer to minimize blue streaking.

Portion batter

Spoon or scoop batter into the prepared muffin cups, filling each about 3/4 full (roughly 1/4 to 1/3 cup batter per cup depending on scoop size). If desired, sprinkle the tops with coarse sugar for a crunchy finish.

Bake

Bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 12–15 more minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The high initial heat helps the muffins rise and dome.

Cool

Remove the muffins from the oven and allow them to cool in the tin for 5–7 minutes. Then transfer the muffins to a wire rack to cool completely or serve warm.

Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To freeze: wrap individually and freeze up to 3 months; thaw at room temperature or warm briefly in a microwave.

Flavor variations: Swap blueberries for 1 cup chocolate chips, chopped strawberries, diced apples with 1/2 teaspoon cinnamon, or add 1/2 cup chopped nuts. For a richer muffin, substitute 1/4 cup melted butter for part or all of the oil and increase egg to 2 large eggs for a denser crumb.