Blueberry Muffins

Yields about 30 regular sized muffins.


  • Muffin tin


  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 cup milk
  • 4 large eggs
  • ½ cup evaporated milk
  • 5 teaspoons vanilla extract
  • 3 cups fresh or frozen blueberries


  • Preheat the oven to 400F. Line a 12-cup muffin pan with paper liners.
  • In a large bowl, sift together flour, baking powder, salt, and sugar.
  • Whisk in the vegetable oil, milk, eggs, and vanilla and stir until well combined.
  • Fold in the blueberries. Divide the batter among the paper liners.
  • Bake for 25-28 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan before removing and enjoying.


  • Don’t use an electric mixer or could overmix the batter, resulting in dense muffins or large holes in the crumb. Just use a spatula and mix until everything is just combined.
  • Don’t open the oven door, or you risk the muffins deflating.
  • Bring your eggs and milk to room temperature so it incorporates fully into the batter.
  • Press a few extra fresh blueberries on top of the muffins for a prettier presentation.
  • To check if the muffins are ready, insert a toothpick into the center of one muffin, and if it comes out clean with no wet batter, they have finished baking.
  • I recommend using real vanilla extract over artificial vanilla extract.
  • Measure your flour correctly! Adding too much flour to the recipe is the most common reason your muffins end up dense.
  • If you’re not using paper liners, make sure to butter and flour the wells of your muffin tin thoroughly. Let your muffins cool for at least 10 minutes before removing them from the tin.