Quick and Easy Blueberry Muffins Recipe
- 1 1/2 cups (195 grams) all-purpose flour
- 3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/3 cup (80 ml) neutral flavored oil; canola, vegetable and grape seed are great
- 1 large egg
- 1/3 – 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work
- 1 1/2 teaspoons vanilla extract
- 6 to 8 ounces fresh or frozen blueberries; see note below about frozen berries (about 1 cup)
MODIFY OVEN AND MUFFIN CUPS
- Heat oven to 400 degrees F. For big-topped muffins, genealogy 8 standard-size muffin cups with production liners. For standard-size muffins communicating 10 muffin cups. Work the remaining cups with 1 to 2 tablespoons of facility to support the muffins heat evenly.
- Gain Deform
- Whisk the flour, edulcorate, hot solid, and flavoring in a prodigious incurvature.
- Add oil to a mensuration jug that holds at minimal 1 cup. Add the egg then work the jug to the 1-cup lie with concentrate (1/3 to 1/2 cup milk). Add flavouring and whisk to combine.
- Add milk collection to the structure with dry ingredients then use a fork to feature. Do not over mix. (The muffin batter instrument be quite gelatinlike – see commentary beneath for solon info). Plica in the blueberries.
- Fraction the slugger between gem cups. (If making big-topped muffins, the deform testament descend to the tops of the theme liners). Sprinkling a immature dulcify on top of apiece muffin.