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 minutesminutes
Calories
Ingredients
6ozBlueberries - fresh or frozenappox. 1 cup
1 1/2cupsAll Purpose Flour
3/4 cupGranulated Sugar plus 1 tbsp. for tops
1/2tspKosher Salt
2tspBaking Powder
1/3cupNeutral OilCanola, Vegetable or Grape Seed work best
1Large Egg
1/3 - 1/2cupMilkDairy or Non-Dairy both work well
1 1/2 tspVanilla Extract
Instructions
Preheat over to 400 degreesLine 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.