Blueberry Muffins
A simple and delicious recipe for fluffy blueberry muffins, perfect for breakfast or a snack.
1 3/4 cups
All-Purpose Flour
3/4 cup
Granulated Sugar
2 tsp
Baking Powder
1/2 tsp
Baking Soda
1/2 tsp
Salt
See all 10 ingredients ↓
A simple and delicious recipe for fluffy blueberry muffins, perfect for breakfast or a snack.
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together all Dry Ingredients.
- In a separate bowl, combine all Wet Ingredients.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the Blueberries.
- Fill muffin liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
-
1 3/4 cups
210 g
All-Purpose Flour
-
3/4 cup
150 g
Granulated Sugar
-
2 tsp
10 mL
Baking Powder
-
1/2 tsp
2.5 mL
Baking Soda
-
1/2 tsp
2.5 mL
Salt
-
1 cup
240 mL
Milk
-
1/4 cup
60 mL
Vegetable Oil
-
1
1
Large Egg
-
1 tsp
5 mL
Vanilla Extract
-
1 1/2 cups
180 g
Fresh Blueberries
Equipment
- Muffin tin
- Paper liners
- Large bowl
- Whisk
- Mixing bowl
- Toothpick
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together all Dry Ingredients.
- In a separate bowl, combine all Wet Ingredients.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the Blueberries.
- Fill muffin liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition per serving
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