Easy Blueberry Muffins
Delicious and simple to make, these Easy Blueberry Muffins are perfect for any occasion.
Equipment
- Mixing Bowl
- Muffin Tin
- measuring jug
Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 0.75 cups granulated sugar plus 1 tablespoon for muffin tops
- 2 teaspoons baking powder preferably aluminum-free
- 0.25 teaspoon fine sea salt
- 0.33 cups vegetable oil or safflower or avocado oil
- 1 large egg
- 0.33 cups milk or non-dairy milk, use more as needed
- 1.5 teaspoons vanilla extract
- 6 to 8 ounces blueberries fresh or frozen, generous 1 cup
Instructions
- Preheat the oven to 400°F (204°C). Line muffin cups with paper liners and lightly grease the tops of the muffin tin.
- In a large bowl, whisk the flour, sugar, baking powder, and salt.
- In a measuring jug, add the oil, crack in the egg, then add enough milk to reach the 1-cup line. Add the vanilla extract and whisk until combined.
- Add the wet ingredients to the dry ingredients. Stir gently until the batter comes together. Gently fold in the blueberries.
- Divide the batter between muffin cups. Sprinkle a little sugar on top of each muffin. Bake for 15 to 20 minutes until a toothpick comes out with crumbs.
Notes
Do not overmix the batter to avoid tough muffins.
Nutrition
Serving: 1muffinCalories: 190kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 50IUVitamin C: 2mgCalcium: 50mgIron: 1mg
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