Blueberry Muffins
192kcal
Ingredients
For the Batter
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk can be substituted with almond or oat milk
- 1 cup fresh or frozen blueberries do not thaw if using frozen
- 2 tablespoons sugar for topping (optional)
Method
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
- Whisk together the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the wet ingredients: vegetable oil, egg, vanilla extract, and milk until combined.
- Gently combine wet and dry ingredients until just combined; do not overmix.
- Fold in the blueberries gently, being careful not to break them.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full. Optionally, sprinkle sugar on top.
- Bake for 20-25 minutes until golden brown. Check doneness with a toothpick.
- Cool the muffins in the pan for about 5 minutes before transferring to a wire rack.
- Serve warm or at room temperature and enjoy!
Nutrition
Serving1muffinCalories192kcalCarbohydrates29gProtein3gFat8gSaturated Fat1gPolyunsaturated Fat0.5gMonounsaturated Fat4gCholesterol20mgSodium230mgPotassium110mgFiber1gSugar8gVitamin A40IUVitamin C1mgCalcium40mgIron1mg