Blueberry muffins — the classic American breakfast recipe

These blueberry muffins are among the most beloved classics of American cuisine: soft, tasty and filled with whole blueberries that burst in your mouth. They take just half an hour to make and are perfect for breakfast, afternoon coffee or to take along.

Ingredients (for 12 muffins):

• 250 g all-purpose flour
• 150 g sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 120 ml milk
• 80 ml oil (or 100 g melted butter)
• 1 tsp vanilla
• 150 g fresh blueberries (or frozen, unthawed)
• Grated lemon zest (optional, for aroma)
• A little brown sugar on top (optional)

Preparation steps:

1. Heat the oven to 200°C and place 12 muffin liners in the muffin tin.
2. In a large bowl, mix the dry ingredients: flour, sugar, baking powder and salt.
3. In another bowl, beat the egg with the milk, oil and vanilla.
4. Pour the wet ingredients over the dry ones and stir gently with a wooden spoon — don’t overmix; a few flour lumps are fine (overmixing makes the muffins tough).
5. Fold in the blueberries carefully. If using frozen blueberries, don’t thaw them first so they don’t color the batter.
6. Fill the muffin cups 2/3 full and, if you like, sprinkle a little brown sugar on top for a crunchy crust.
7. Bake for 18–22 minutes, until golden and a toothpick inserted in the center comes out clean.
8. Let cool 5 minutes in the tin, then transfer to a rack. Enjoy warm or at room temperature — they keep fresh 2–3 days in a sealed container.

Time: Prep: 10 minutes | Baking: 18–22 minutes | Total: about 30 minutes

Servings: 12 muffins