I’ve always enjoyed ordering blueberry (and really, any kind of berry-flavoured) muffins at local cafés.
This recipe will offer you a fresh alternative when you want to bake your own. With only a 10-minute prep and a 20-minute bake time, these soft treats are as good as any muffins you’ll buy.
If you’re looking to make more, just double the recipe to get 2 dozen. Plus, you can freeze some of them for later.
Prep time | 10 mins.
Bake time | 20 mins.
Yields | 12 muffins
INSTRUCTIONS
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 canola oil
- 1 large egg
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup frozen or fresh blueberries
INGREDIENTS
- Preheat the oven to 400°F and line a 12-muffin baking sheet with cupcake liners.
- In a large bowl, combine the flour, sugar, baking powder and salt.
- Add the canola oil, egg, milk and vanilla extract. Mix until well combined.
- Fold in the frozen or fresh blueberries.
- With an ice cream scooper or spoon, fill each muffin tin with the batter about 3/4 of the way up.
- Bake the muffins for 20 minutes. When they’re finished, let cool for at least 10 minutes.
- Enjoy while warm with a cup of coffee or tea!
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