Easy Blueberry Muffins
These Easy Blueberry Muffins are a delicious treat made with fresh blueberries, perfect for breakfast or a snack.
Equipment
- Muffin tin
- mixing bowl
- whisk
- Measuring cups
- Measuring spoons
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 0.75 cups granulated sugar plus 1 tablespoon for muffin tops
- 2 teaspoons baking powder preferably aluminum-free
- 0.25 teaspoon fine sea salt
Wet Ingredients
- 0.33 cups vegetable oil or safflower oil, or avocado oil
- 1 large egg
- 0.33 cups milk or non-dairy milk, use more as needed
- 1.5 teaspoons vanilla extract
Blueberries
- 6 to 8 oz fresh or frozen blueberries generous 1 cup
Instructions
Instructions
- Preheat the oven to 400°F (204°C). Line muffin cups with paper liners. Lightly grease or spray the tops of the muffin tin with oil.
- In a large bowl, whisk the flour, sugar, baking powder, and salt.
- In a measuring jug, add the oil, then crack in the egg. Pour in enough milk to reach the 1-cup line. Add the vanilla and whisk until combined.
- Add the wet ingredients to the dry ingredients. Stir gently until combined, then fold in the blueberries.
- Divide the batter between muffin cups. Sprinkle sugar on top of each muffin. Bake for 15 to 20 minutes, until tops are no longer wet.
- Transfer muffins to a cooling rack.
Notes
Be careful not to overmix the batter. The muffins should be thick with fruit.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!