Betty Crocker Blueberry Muffins Recipe
The Betty Crocker Blueberry Muffins Recipe is a classic that never fails. These muffins are soft, moist and filled with juicy blueberries in every bite.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners.
Mix Dry Ingredients
- In a bowl, combine flour, sugar, baking powder, and salt. Stir well.
Mix Wet Ingredients
- In another bowl, whisk milk, oil, egg, and vanilla until smooth.
Combine Both Mixtures
- Pour the wet mixture into the dry ingredients. Stir gently until combined — do not overmix.
Add Blueberries
- Fold in the blueberries carefully so they don’t burst.
Fill Muffin Cups
- Spoon the batter into the muffin cups, filling each about 2/3 full.
Bake
- Bake for 18–20 minutes or until golden and a toothpick comes out clean.
Cool and Serve
- Let muffins cool for a few minutes before serving warm.
Notes
- Do not overmix the batter — it keeps muffins fluffy.
- Coat blueberries lightly in flour to prevent sinking.
- Use fresh blueberries when possible for better texture.
- Add a sprinkle of sugar on top for a sweet crust.
- Replace some milk with buttermilk for extra softness.