Blueberry Muffins

Name: Blueberry Muffins
Total time: 30 min
Yield: 8 servings
Cuisine: Bakery
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 1/3 cup vegetable oil; 1 large egg; 1/3 cup milk; 1 cup fresh blueberries

Fluffy muffins bursting with fresh blueberries.

30 minutes

Serves 8

Breakfast

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.

2
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly distributed.
3
In a separate medium bowl, vigorously whisk the vegetable oil, egg, and milk until completely smooth.
4
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; a few lumps are okay.
5
Carefully fold the fresh blueberries into the batter to avoid crushing them.
6
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.

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