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Blueberry Muffins
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Quick & Easy Blueberry Muffins

Fresh or frozen blueberries mixed up in one bowl! They are great when they are warm from the oven (or microwave) and store well in the freezer.
Course Breakfast
Cook Time 15 minutes
Calories

Ingredients

  • 6 oz Blueberries - fresh or frozen appox. 1 cup
  • 1 1/2 cups All Purpose Flour
  • 3/4 cup Granulated Sugar plus 1 tbsp. for tops
  • 1/2 tsp Kosher Salt
  • 2 tsp Baking Powder
  • 1/3 cup Neutral Oil Canola, Vegetable or Grape Seed work best
  • 1 Large Egg
  • 1/3 - 1/2 cup Milk Dairy or Non-Dairy both work well
  • 1 1/2 tsp Vanilla Extract

Instructions

  • Preheat over to 400 degrees
    Line your selected muffin pan with paper liners or spray with non-stick spray.
  • Whisk flour, sugar, baking power and salt into a large bowl.
  •  Add oil to a measuring cup that holds at least 1 cup. Add the egg then fill the cup to the 1 cup line with milk. Add vanilla and whisk to combine.
  • Add milk mixture to the bowl of dry ingredients then use a fork to combine. Do not over mix. 
    The batter is meant to be thick but if you feel it is a little too thick, add a splash of milk. If it seems too wet, add a tablespoon or two of flour until you get the consistency you want.
  •  Fold in the blueberries.
  •  Divide into muffin cups and sprinkle lightly with sugar. Bake 15 - 20 mins until they are no longer wet and a toothpick inserted comes out clean. If making mini-muffins, they should take about 9 - 11 mins to bake.
  • Transfer to a cooling rack and enjoy! 

Notes

Makes 8 big topped, 10 standard or 20 - 22 mini muffins.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg