Recipe Background
Maybe you have an office potluck or forgot that you signed up to bring bake sale items for your favorite local charity—Easy Blueberry Muffins to the rescue! In just 30 minutes, you’ll have this breakfast classic ready to serve for any occasion. Additionally, Easy Blueberry Muffins store and freeze well, so you can make a big batch of them at once and freeze them just in case you have another event in the future!
Maybe you have an office potluck or forgot that you signed up to bring bake sale items for your favorite local charity—Easy Blueberry Muffins to the rescue! In just 30 minutes, you’ll have this breakfast classic ready to serve for any occasion. Additionally, Easy Blueberry Muffins store and freeze well, so you can make a big batch of them at once and freeze them just in case you have another event in the future!
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar plus 1 tablespoon for the muffin tops
- 1/4 teaspoon fine sea salt
- 2 teaspoons baking powder
- 1/3 cup oil neutral-flavored
- 1 large egg
- 1/3-1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- 8 ounces blueberries fresh or frozen
Directions
- Heat oven to 400 degrees.
- Line 10 standard-size muffin cups.
- Whisk the flour, sugar, baking powder, and salt in a large bowl. Set aside.
- Add the oil to a measuring cup that holds at least 1 cup.
- Add the egg.
- Fill the measuring cup to the 1-cup line with milk.
- Add the vanilla and whisk to combine.
- Add the milk mixture to the bowl with the dry ingredients then use a fork to combine. Do not overmix. The muffin batter will be quite thick and lumpy.
- Fold in the blueberries.
- Divide the batter between the prepared muffin cups.
- Sprinkle a little sugar on top of each muffin.
- Bake the muffins until the tops are no longer wet and a toothpick inserted into the center comes out with only a few crumbs instead of wet batter, about 15 to 20 minutes.
- Transfer the muffins to a cooling rack.
- Serve when cool enough to eat!
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