Favorite Blueberry Muffin
Recipe: #28986
February 05, 2018
Categories: Blueberry, Brunch Picnic, Potluck, Vegetarian, Flour, Muffins, Kosher Dairy, more
"This is my favorite blueberry muffin recipe"
Ingredients
Nutritional
- Serving Size: 1 (61.2 g)
- Calories 178.6
- Total Fat - 6.8 g
- Saturated Fat - 1.1 g
- Cholesterol - 18.1 mg
- Sodium - 171.9 mg
- Total Carbohydrate - 27.1 g
- Dietary Fiber - 0.8 g
- Sugars - 14.3 g
- Protein - 2.5 g
- Calcium - 70.3 mg
- Iron - 0.4 mg
- Vitamin C - 1.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 400º F.
Step 2
In a large bowl whisk flour, sugar, baking powder and salt.
Step 3
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.
Step 4
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).
Step 5
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.
Step 6
Divide the batter between the muffin cups filling about 1/2 full using your ice cream scoop.
Step 7
Sprinkle a little sugar on top of each muffin.
Step 8
Bake for 15-20 minutes.
Tips
- Regular size muffin tin