Blueberry Muffins
Serving Size
10 Muffins
Ingredients
- 1 ½ cups flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3 teaspoons baking powder
- 1/3 cup oil
- 1 large egg
- 1/3 to 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 cup blueberries (if they are frozen, just put them in a bowl of warm water for a few minutes)
Instructions
- Preheat oven to 400 F.
- Grease your muffin tins or silicon muffin tray (I use coconut oil) OR use paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, & salt .
- In a large measuring cup whisk together the egg, vanilla, & oil first.
- Then add milk until you reach the 1-cup mark on the measuring cup & whisk it all together
- Pour the liquid into the dry ingredients.
- Stir with a fork JUST ENOUGH to combine the mixture - do the least amount of stirring possible.
- Fold-in your fresh or thawed blueberries (remember it's fast to thaw frozen berries in a bowl of warm water).
- Drop the muffin batter into the muffin tray - this recipe makes 10 small muffins or 8 larger ones.
- Bake at 400 F for 15-20 minutes.
- Test by poking a toothpick into the muffin - if it comes out clean, they are ready; if batter is stuck to the toothpick, pop them back in for a few more minutes.
