Blueberry Muffins
These are the best blueberry muffins. Perfectly moist and delicious blueberry flavor. Perfect for a quick grab and go breakfast.
Equipment
- 1 Cup glass measuring cup
- 12 muffin liners
- 1 muffin pan
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup oil vegetable or canola
- 1 medium egg lightly beaten
- ⅓ cup milk
- 1 cup blueberries fresh or frozen
Instructions
- Preheat oven to 400°F. Prepare muffin tin by placing liners in the cups.
- Whisk together dry ingredients, reserve 1-2 tablespoons of dry mixture and set aside.
- Using a 1 cup glass measuring cup, add oil to it.
- Beat egg and add to oil.
- Add milk to the glass measuring cup, fill to the 1 cup mark.
- Beat until well combined.
- Add wet ingredients to dry ingredients and stir until well combined, but don’t over mix.
- Add berries to a small bowl and sprinkle with reserved dry mixture, toss to coat
- Gently fold berries into batter.
- Fill each muffin tin ⅔ full with the muffin batter.
- Bake at 400°F for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Notes
Store leftovers in an airtight container.
Nutrition
Serving: 1muffinCalories: 177kcalCarbohydrates: 27gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 14mgSodium: 176mgPotassium: 41mgFiber: 1gSugar: 14gVitamin A: 37IUVitamin C: 1mgCalcium: 52mgIron: 1mg
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