INGREDENT
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup vegetable oil (or melted butter)
- 1 large egg
- ½ cup milk
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries (don’t thaw if frozen)
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix oil, egg, milk, and vanilla until combined.
- Add wet ingredients into the dry mixture and stir gently—do not overmix (batter will be slightly lumpy).
- Fold in blueberries carefully so they don’t burst too much.
- Divide batter evenly into muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy your soft, fluffy, budget-friendly muffins! 🫐✨
Do you want me to also include a crumb topping (like bakery-style muffins) to make them extra special, or keep it plain and cheap?