How do I keep blueberries from sinking in muffins?

To keep blueberries evenly spread in your muffins, coat them lightly in flour before mixing them into the batter. This small step helps the berries stay suspended while baking. It works especially well in viral blueberry muffins in one bowl, since all the mixing happens in a single bowl.

How long do homemade blueberry muffins last?

Stored in an airtight container at room temperature, viral blueberry muffins in one bowl stay fresh for about 2–3 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months. Warm them slightly before serving to bring back their fresh-from-the-oven taste.

Why are my blueberry muffins dry?

Dry muffins usually happen when the batter is overmixed or baked too long. Stir only until the ingredients are combined — a few lumps are okay. Also, check your oven temperature and bake until the muffins are just golden. These tips will help keep your viral blueberry muffins in one bowl soft and moist.

Viral Blueberry Muffins in One Bowl – The Best 30-Minute Recipe

Description

These Viral Blueberry Muffins in One Bowl are soft, moist, and packed with juicy blueberries. With only one mixing bowl required, this easy recipe keeps cleanup simple while delivering bakery-style results in under 35 minutes. Perfect for breakfast, snacks, or sharing with family and friends.

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup milk (dairy or plant-based)
1/3 cup melted butter or neutral oil
1 teaspoon vanilla extract
1 1/2 cups blueberries (fresh or frozen)
1 tablespoon flour (for tossing blueberries)
Optional: 2 tablespoons coarse sugar for topping

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Instructions

Preheat the oven: Set oven to 375°F (190°C) and line a muffin pan with paper liners.
Mix wet ingredients: In one large bowl, whisk egg, sugar, milk, melted butter, and vanilla until smooth.
Add dry ingredients: Add flour, baking powder, and salt. Stir gently until just combined. Do not overmix.
Fold in blueberries: Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
Fill muffin cups: Divide batter evenly among 12 muffin liners, filling about 3/4 full. Sprinkle with coarse sugar if desired.
Bake: Place in oven and bake 18–22 minutes, or until tops are golden and a toothpick comes out clean.
Cool and serve: Let muffins rest for 5 minutes in the pan, then transfer to a wire rack. Serve warm or at room temperature.

Notes

For best results, don’t overmix the batter — a few lumps are fine. If using frozen blueberries, add them straight from the freezer. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American Inspired