Blueberry Muffins
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Why I Love This Recipe
It is a recipe we made in food science
Ingredients You'll Need
1 1/2 cups all-purpose flour, spooned and leveled
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/3 cup vegetable oil
1 large egg
1/3 milk
1 1/2 teaspoons vanilla extract
1 cup blueberries
Directions
Preheat the oven to 400F and line muffin pans with paper liners
Lightly grease or spray the tops of the muffin tin with oil t prevent the larger tops from sticking
In a large bowl, whisk together the flour, sugar, baking powder, and salt
In a smaller bowl add the oil, crack in the egg, and milk. Add the vanilla extract and whisk until well combined
Pour the wet ingredients into the bowl add the oil, crack in the egg, and milk. Add the vanilla extract and whisk until well combined
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until the batter is just combined, being careful not to overmix! The batter will be thick and "scoopable"
Carefully fold in the blueberries
Divide the batter among the muffin cups
Bake the muffins for 15 to 20 minutes or until the tops are no longer doughy and a toothpick inserted into the center comes out with crumbs, not wet batter.
Pairs Well With
It pairs well with scrambled eggs for the mornings.
Questions, Comments & Reviews
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