Blueberry Muffins
Delicious blueberry muffins with a perfect balance of sweetness, soft texture, and a burst of juicy blueberries, making them a delightful treat any time of day.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 2 tsp baking powder
- 0.5 tsp salt
Wet Ingredients
- 0.33 cups vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 0.5 cups milk
Main Ingredient
- 1 cup fresh blueberries Use organic if possible, and if frozen, toss in flour before adding to batter.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- In a medium bowl, mix the all-purpose flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk together the vegetable oil, egg, vanilla extract, and milk until just combined.
- Pour the wet ingredients into the dry mixture and stir until smooth, about 2 minutes.
- Gently fold in the blueberries.
- Divide the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Baking
- Slide the muffins into the preheated oven and bake for 20-25 minutes.
- Check for doneness with a toothpick; it should come out clean.
- Allow cooling slightly in the tin before transferring to a wire rack.
Notes
Store muffins in an airtight container at room temperature for 2-3 days. Refrigerate up to a week or freeze for extended freshness. Reheat in the microwave for 15-20 seconds or in the oven at 350°F (175°C) for about 10 minutes.