We get a lot of fresh ingredients from the husband’s co-workers (which I LOVE) so when he brought home a bag filled to the brim with homegrown blueberries, I was beyond thrilled! Blueberry muffins have always been one of my favorites, but I had yet to find the prefect easy recipe until we came across a few that we adapted into this recipe below. Fresh, local ingredients make all the difference!
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar (can use a bit less)
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg (fresh & local farm makes for the fluffiest muffins)
- 1/3 – 1/2 cup reduced fat milk (we use organic 1%)
- 1 1/2 teaspoons vanilla extract
- 1 cup fresh blueberries
Directions
- Heat oven to 400 degrees & line 8 standard-size muffin cups with paper liners.
- Add 1 to 2 tablespoons of water to the 4 empty muffin cups (this helps to make sure the muffins bake evenly).
- Combine flour, 3/4 cup of the sugar, baking powder and the salt in a large bowl with a whisk to evenly disperse.
- Next, add vegetable oil to a measuring cup that holds at least 1 cup of liquid.
- Add the egg, then fill the cup to the 1-cup line with milk (which will be about 1/3 to a 1/2 cup of milk).
- Add vanilla extract and whisk until combined.
- Add milk mixture to the bowl with the dry ingredients then use a fork to combine. Do not over mix.
- (The muffin batter will be quite thick — see note below for more details). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
- Bake blueberry muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.
