February 05, 2018
Comfort Food, Fruit, Blueberry,
Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Brunch, Fall/Autumn, Ladies Luncheon, Picnic, Potluck, Vegetarian, Make it from scratch, Flour, Muffins, Kosher Dairy more
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"This is my favorite blueberry muffin recipe"
Preheat oven to 400º F.
In a large bowl whisk flour, sugar, baking powder and salt.
Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk). Add vanilla and whisk until combined.
Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick).
Add blueberries (I like to freeze my blueberries first so they don’t fall apart when I mix them. You can just buy frozen if you want too) and use a spatula or spoon to gently fold the blueberries into the muffin batter.
Divide the batter between the muffin cups filling about 1/2 full using your ice cream scoop.
Sprinkle a little sugar on top of each muffin.
Bake for 15-20 minutes.
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