Blueberry Muffins

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract

Steps

1. 1 Preheat oven to 375°F. Line a muffin tin with paper liners.
2. 2 In a large bowl, whisk together flour, sugars, baking powder, and salt.
3. 3 In a separate bowl, mix milk, oil, egg, and vanilla extract.
4. 4 Gently fold wet ingredients into dry ingredients just until combined. Do not overmix.
5. 5 Fold in blueberries.
6. 6 Divide batter evenly among muffin cups.
7. 7 Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
8. 8 Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Tips

• Toss blueberries in a bit of flour to prevent sinking.
• For extra flavor, sprinkle a bit of coarse sugar on top before baking.
• These muffins freeze well; wrap individually in plastic wrap.
• Substitute milk with almond milk for a dairy-free option.

Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze for up to 3 months; reheat in the oven at 350°F for 5 minutes.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a hot cup of coffee or tea.
• Enjoy with a spread of lemon curd for extra zest.

FAQ