Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup fresh or frozen blueberries
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Step 3: In a separate bowl, whisk together the milk, vegetable oil, and egg.
- Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Step 5: Gently fold in the blueberries.
- Step 6: Fill each muffin cup about 2/3 full. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- To reheat, microwave a muffin for 10-15 seconds or warm in a low oven for a few minutes.
- Serve these delightful muffins warm with a dollop of whipped cream or a dusting of powdered sugar.
- For extra fluffy muffins, avoid overmixing the batter; a few lumps are perfectly fine!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American