Name: Blueberry Muffins
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 8
Cuisine: American
Ingredients: 1½ cup (210 g) all purpose flour; ¾ cup (150 g) white granulated sugar; 2 tsp baking powder; ¼ tsp salt; 1/3 cup (80 ml) vegetable oil; 1/3 cup milk (I like to use whole milk); 1 tsp vanilla; 1 large egg; 1 cup (100 g) blueberries, rinsed; 3-4 tbsp coarse sugar to sprinkle on top (optional)

Description

A classic recipe for making soft and delicious blueberry muffins. Serve them for breakfast or as a quick snack, warm or at room temperature.

Ingredients

Scale

1½ cup (210 g) all purpose flour
¾ cup (150 g) white granulated sugar
2 tsp baking powder
¼ tsp salt
1/3 cup (80 ml) vegetable oil
1/3 cup milk (I like to use whole milk)
1 tsp vanilla
1 large egg
1 cup (100 g) blueberries, rinsed
3–4 tbsp coarse sugar to sprinkle on top (optional)

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Instructions

Pre-heat oven at 400ºF (204ºC).
In a large bowl mix all purpose flour, sugar, baking powder and salt. Set aside.
In a small bowl combine the oil, milk, vanilla extract and large egg and mix well.
Pour the milk and egg mixture into the flour mixture and mix to combine. Add 1-2 more tbsp of milk if you notice that the mixture is dry, which tends to happen when the air temperature is hot and dry. Now, fold in the blueberries.
Spoon the batter into prepared muffin cups. I like to line mine with cupcake liners for easy cleanup and I only fill each one about 3/4 full.
Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Take them out of the oven and let them cool on a cooling rack for about 10 minutes before serving.