Heather says:
This is a great basic muffin recipe. Swap out the blueberries for whatever fruit you’d like. Reduce the amount of milk for exceptionally wet ingredients such as mashed bananas.
Simple Blueberry Muffins
Yields 9 muffins
- 1 1/2 cups all-purpose or plain flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 1.5 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- about 1/3 cup milk
- 1 cup fresh or frozen blueberries
Optional Streusel Topping
- 2 TBSP cold butter, cut into small cubes or grated
- 1/8 cup rolled oats
- 1/8 cup white sugar
- 1/8 cup brown sugar
- a pinch of cinnamon
Preheat the oven to 400°F.
Grease a muffin tin, you can use butter or cooking spray. If you use cooking spray, wipe of the overspray, unless you enjoy scrubbing cookware.
In a bowl whisk together the flour, sugar, salt, and baking powder. In a liquid measuring cup stir together 1/3 cup veg oil, 1 tsp vanilla, and one beaten egg. Add enough milk to bring the liquid volume total to one cup. Stir. Add the fruit to the dry ingredients, then add the liquid and stir just to combine. Overmixing yields muffins with flat tops. *ahem* I don’t really mind this.
In a small bowl combine: butter, oats, brown sugar, white sugar, and pinch of cinnamon. Stir together with a fork, the mixture will be crumbly.
Fill 9 muffin cups with 1/3 cup batter each and sprinkle with the topping. I find it easier to use a spatula to scrape the thick batter out of the measuring cup and into the muffin tin.
Bake for 20 -25 minutes, cool on a wire rack.
Easy peasy.
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Do NOT, I repeat NOT vacumn seal your blueberry muffins. My sister got married in mid August, and we had the caterer prepare some cold breakfast trays for the next morning so my mom wouldn't have to worry about cooking for the 20 something people staying in our house. Well we didn't eat everything, and they were going out of town the next day so she started vacumn sealing everything. In hindsight it makes perfect sense, but since muffins are mostly air, they got seriously smushed in the bag, and it was more like blueberry goo.
I like to use an ice cream scoop to properly portion muffins and cupcakes. I think the ice cream-sized disher is about 1/3 cup, so it is a good size for muffins. And it's a whole lot easier than trying to scrape out a measuring cup for each muffin.
If you have one, that works well, great tip. I have melon baller / cookie dough scoop, but it's a lot smaller than 1/3 cup, it works for mini muffins, though.
If you have one, that works well, great tip. I have melon baller / cookie dough scoop, but it's a lot smaller than 1/3 cup, it works for mini muffins, though.
I like to use an ice cream scoop to properly portion muffins and cupcakes. I think the ice cream-sized disher is about 1/3 cup, so it is a good size for muffins. And it's a whole lot easier than trying to scrape out a measuring cup for each muffin.
I'l have to use something other than the blue berries-thanks for posting something with that option LOL–allergic to blueberries too—
julie
meridian,ms
I'l have to use something other than the blue berries-thanks for posting something with that option LOL–allergic to blueberries too—
julie
meridian,ms
Muffins always sound good but that first photo with the steam ribboning up from soft blueberry-spotted depths? LOOKS AMAZING.
Thank you
I vacuum seal all kinds of things and with soft squishy things like muffins the trick is to freeze them first then vacuum seal them, They keep their shape and and still get the benefits of vacuum sealing.