Easy Homemade Blueberry Muffins
By Isabella Quinn
Prep
5 min
Cook
20 min
Total
25 min
Servings
12
Level
Easy
These homemade blueberry muffins are soft and moist, and full of blueberries. They would be good as part of a breakfast or dessert course. The muffins are easy to prepare in a single bowl and full of flavor and blueberries. Use these muffins for Easter Brunch or other meals when you need a convenient snack or dessert.
Ingredients
- •1 ½ cup all-purpose flour
- •¾ cup granulated sugar (plus 1 tablespoon for muffin tops)
- •½ teaspoon salt
- •2 teaspoon baking powder
- •⅓ cup vegetable oil
- •1 large egg
- •⅓ milk (about ⅓ to ½ cup)
- •1 ½ teaspoon vanilla extract
- •1 cup fresh or frozen blueberries (about 6 to 8 ounces)
Instructions
- 1
Preheat oven to 400º F.
- 2
In a large bowl, whisk together the flour, granulated sugar, salt, and baking powder until well combined.
- 3
In a measuring cup that holds at least 1 cup, add the vegetable oil and egg.
- 4
Pour in milk until the liquid reaches the 1-cup line and whisk the mixture together until combined.
- 5
Add the vanilla extract and whisk until combined.
- 6
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.
- 7
Gently fold fresh or frozen blueberries into the muffin batter using a spoon or spatula.
- 8
Divide the batter between the muffin cups, filling about ½ full.
- 9
Sprinkle 1 tablespoon granulated sugar evenly over the tops of the muffin batter.
- 10
Bake for 15-20 minutes or until a toothpick inserted comes out clean.
Nutrition (per serving)
178
Calories
2g
Protein
6g
Fat
27g
Carbs
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