INGREDENT
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ⅓ cup vegetable oil
- 1 large egg
- ½ cup milk (any kind)
- 1 tsp vanilla extract (optional)
- 1 cup blueberries (fresh or frozen, don’t thaw if frozen)
Instructions:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease with oil or butter.
- In a large bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk together the oil, egg, milk, and vanilla extract (if using).
- Add wet ingredients to the dry ingredients and stir until just combined — do not overmix.
- Gently fold in the blueberries.
- Spoon the batter evenly into the muffin tin (about ¾ full in each cup).
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tip: Sprinkle a little sugar on top of each muffin before baking for a crunchy top!
Would you like a version without eggs or sugar too?