Try this Easy Blueberry Muffins recipe, or contribute your own.
- 1 large egg
- 2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups (195 grams) all-purpose flour
- 3/4 cup (150 grams) sugar plus 1 tablespoon for muffin tops
- 1/3 cup (79 ml) vegetable oil
- 1/3 – 1/2 cup (79 ml – 118 ml) reduced fat (2 %) milk
- 1 cup (170 grams or 6 ounces) fresh blueberries
- Carbohydrate 1.12570208134921 g
- Cholesterol 27.2541666650098 mg
- Fat 0.801389166302151 g
- Fiber 0 g
- Protein 1.46251416529559 g
- Saturated Fat 0.30564958310634 g
- Serving Size 1 1 Serving (28g)
- Sodium 105.836474956507 mg
- Sugar 1.12570208134921 g
- Trans Fat 0.11365849998136 g
- Calories 19 calories
Step-by-step
- Heat oven to 400 degrees F (205 degrees C). Then, 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. Whisk at least 10 times to make sure the baking powder and salt have evenly dispersed.
- Next, add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add vanilla extract and whisk until combined.
- Add milk mixture to the bowl with flour and sugar 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.
- Divide batter between 8 muffin cups. (The batter will come to the tops of the paper liners). Then, sprinkle a little sugar on top of each muffin.
- 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. Transfer muffins to a cooling rack and cool completely.
Vegetable oil keeps these baked goods tender days longer than butter does, because liquid fats coat flour proteins more thoroughly and resist firming up in cold storage. Stored in an airtight container at room temperature for up to two days, leftover muffins maintain their moisture without needing refrigeration. Reheating stale examples for ten seconds in a microwave softens the crumb, while splitting and crisping them in a hot skillet revives their exterior crust.
Overmixing develops gluten networks that yield tough, rubbery textures instead of a tender crumb. Combining dry ingredients with a whisk at least ten times ensures the baking powder distributes evenly, preventing pockets of un-leavened flour. Folding fresh fruit gently with a spatula prevents heavy berries from bleeding into the batter or sinking to the bottom of the paper liners during baking at 400 degrees Fahrenheit.
Dairy alternatives substitute directly into the liquid measuring jug without altering structural chemistry. Plant-based milks such as oat or soy replace reduced-fat dairy at a one-to-one ratio when measuring the total liquid component up to the one-cup line.
