Blueberry Muffins Recipe

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.

Tagged as: Baking, blueberry muffins, Bread, Breakfast, Muffins, Recipe, Snacks, Vegetarian