Blueberry Muffins
Soft, fluffy, and bursting with juicy blueberries, these muffins are perfect for breakfast or an afternoon snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Combine the flour, sugar, baking powder, and salt in a large bowl; whisk until evenly mixed.
- Whisk together the vegetable oil, egg, vanilla extract, and milk in another bowl.
- Pour the wet mixture into the dry ingredients and mix gently until just combined.
- Fold in the blueberries gently, ensuring an even distribution within the batter.
- Divide the batter among the muffin cups, filling each about three-quarters full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool slightly before serving.
Notes
Store leftover muffins in an airtight container for up to 2 days at room temperature, or refrigerate for up to 5 days. For longer storage, freeze them for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3.5g
- Cholesterol: 30mg
Find it online: https://www.eazzyrecypyz.com/blueberry-muffins/