Blueberry Muffins
These blueberry muffins are fluffy and bursting with fresh blueberries, making them a delightful breakfast or snack option. Perfectly sweetened and easy to prepare, they are sure to please everyone.
This recipe is american style, breakfast, scaled for 6 servings, with 15 min prep and 20 min cook.
Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 6
Quick cooking notes
- Core ingredients include fresh blueberries, vegetable oil, egg, baking powder.
- Follow all 8 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 1.5 cups fresh blueberries
- 0.5 cups vegetable oil
- 1 large egg
- 2 tbsp baking powder
- 0.5 tsp salt
- 1 cup milk
- 0.75 cups granulated sugar
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, and egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the fresh blueberries, being careful not to overmix the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition (per serving)
- Calories: 210
- Protein: 4 g
- Fat: 8 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Sugar: 10 g
- Sodium: 180 mg
Nutrition values are estimates based on stored ingredient totals and serving size.