Easy blueberry muffins recipe
Hello there!
You only
need one bowl to make this easy blueberry muffins recipe with blueberries,
flour, sugar, vanilla, and vegetable oil. I’ve been making these muffins for
years and are always happy that I did!
Makes 8
large, big-topped muffins / 10 standard muffins / 20-22 mini muffins
YOU WILL
NEED
1 1/2 cups
(195 grams) all-purpose flour
3/4 cup
(150 grams) granulated sugar, plus 1 tablespoon for muffin tops
1/4
teaspoon fine sea salt
2 teaspoons
baking powder
1/3 cup (80
ml) neutral-flavoured oil; canola, vegetable and grape seed are great
1 large egg
1/3 – 1/2
cup (80 ml – 120 ml) milk; dairy and non-dairy both work
1 1/2
teaspoons vanilla extract
6 to 8
ounces fresh or frozen blueberries; see note below about frozen berries (about
1 cup)
DIRECTIONS
·
PREPARE OVEN AND MUFFIN CUPS
Heat oven
to 400 degrees Fahrenheit. For big-topped muffins, line 8 standard-size muffin
cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the
remaining cups with 1 to 2 tablespoons of water to help the muffins bake
evenly.
·
MAKE BATTER
Whisk the
flour, sugar, baking powder, and salt in a large bowl.
Add oil to
a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the
1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
Add milk
mixture to the bowl with dry ingredients then use a fork to combine. Do not
over mix. (The muffin batter will be quite thick — see note below for more
details). Fold in the blueberries.
·
BAKE MUFFINS
Divide the
batter between muffin cups. (If making big-topped muffins, the batter will come
to the tops of the paper liners). Sprinkle a little sugar on top of each
muffin.
Bake
muffins 15 to 20 minutes or until tops are no longer wet and a toothpick
inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer
to a cooling rack.
To store,
place them in a plastic bag, seal, and store at room temperature for 2 to 3
days. To freeze, wrap them tightly in aluminium foil or place them in freezer
bags. Freeze for up to 3 months.
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