Go Back
–+ servings
Linda S. Smith

Blueberry Muffins

Delicious and fluffy blueberry muffins that are perfect for breakfast, snacks, or dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
Wet Ingredients
  • 0.33 cups vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.5 cups milk
Other Ingredients
  • 1 cups fresh blueberries Can use frozen blueberries; toss in flour before adding.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a muffin tin.
  2. In a medium bowl, combine the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the vegetable oil, egg, vanilla extract, and milk until smooth.
  4. Pour the wet mixture into the dry ingredients, stirring gently until just combined.
  5. Carefully fold in the blueberries, taking care not to break them apart.
  6. Scoop the batter into the muffin tin, filling each cup about two-thirds full.
Baking
  1. Bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted in the middle comes out clean.
  2. Allow the muffins to cool slightly in the tin before transferring them to a wire rack.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 10g

Notes

For extra indulgence, spread a little butter or cream cheese on top. For a sweeter treat, drizzle with glaze or honey. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!