Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar ( plus 1 tablespoon for muffin tops)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup oil (vegetable oil)
- 1 large egg
- 1/3 to 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- 6 to 8 ounces blueberries (fresh or frozen blueberries, about 1 cup frozen blueberries)
How to Make
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Step 1: Preheat oven to 400º F.
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Step 2: In a large bowl whisk flour, sugar, baking powder and salt.
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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.
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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).
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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.
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Step 6: Divide the batter between the muffin cups filling about 1/2 full using your ice cream scoop.
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Step 7: Sprinkle a little sugar on top of each muffin.
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Step 8: Bake for 15-20 minutes.
Tips & Variations
- Regular size muffin tin
We hope you enjoy this recipe!
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