1-First Step: Preheat and Prepare: Start by preheating your oven to 400 degrees Fahrenheit. This temperature is ideal for creating those beautiful domed tops that make muffins so visually appealing. While the oven heats, grease your muffin pan well. You can use butter, cooking spray, or line the tins with cupcake liners. As noted in the tips, lining with cupcake liners makes cleanup significantly easier and also makes the muffins portable for lunchboxes or snacks on the go.

2-Second Step: Mix the Wet and Dry Ingredients: In a medium bowl, combine 2 cups of baking mix, 1/3 cup sugar, 2/3 cup milk, 2 tablespoons vegetable oil, and 1 egg. Here’s the secret to tender muffins: stir everything together until just moistened. This is crucial because overmixing develops gluten, which leads to tough, dense muffins with tunnels rather than the tender crumb you want. The batter may look slightly lumpy, and that’s perfectly fine. These lumps will bake out during cooking. Stir with a gentle hand, using about 15-20 strokes maximum. The batter should look somewhat shaggy and undermixed rather than smooth like cake batter.

3-Third Step: Fold in the Blueberries: Now comes the fun part. Gently fold in 3/4 cup of blueberries. The key word here is gently. Use a rubber spatula and fold from the bottom of the bowl, turning the batter over the berries. This technique prevents the berries from breaking and turning your batter purple. Some people like to add up to 1 cup of blueberries for extra berry flavor and texture, so feel free to adjust based on your preference. If using frozen blueberries, add them straight from the freezer without thawing. Thawed berries release too much liquid and can make your muffins soggy.

4-Fourth Step: Fill the Muffin Cups: Divide the batter evenly among 9 muffin cups. An ice cream scoop works wonderfully for this task, ensuring each muffin is the same size and bakes evenly. Fill each cup about two-thirds full to allow room for the muffins to rise without spilling over the edges. If you only have a 12-cup muffin tin, fill the empty cups with a small amount of water. This helps the muffins bake evenly and protects your pan.

5-Fifth Step: Bake to Golden Perfection: Place the muffin pan in the center of your preheated oven and bake for 13 to 18 minutes. The exact time depends on your oven and the size of your blueberries. You’ll know they’re done when the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

6-Sixth Step: Cool and Serve: Let the muffins cool in the pan for about 5 minutes. This brief rest allows them to set slightly, making them easier to remove without falling apart. Then transfer them to a wire rack to cool completely, or enjoy them warm. There’s nothing quite like a warm blueberry muffin fresh from the oven! The yield is 9 muffins, perfect for a family breakfast or snack time throughout the day. If you’re feeding a larger group, this recipe doubles easily.