Oh So Easy Blueberry Muffin
This easy blueberry muffin recipe produces the fluffiest white muffins because of the generous amount of milk and oil. They work just as well as a snack, dessert or breakfast, makes these muffins a versatile recipe. You may prefer to substitute the granulated sugar for an alternative sweetener, but always be careful with making substitutions, since the sugar affects the texture of these muffins significantly.
Despite the inclusion of sugar, the blueberry nutrition in this muffin recipe adds some significant benefits. The nutritional value of blueberries includes very high amounts of vitamin C and vitamin B6, and high levels of iron and dietary fiber. Blueberries may also help manage an even blood sugar for those with or without diabetes. Whatever the health benefits of blueberries, they are delicious in baked dessert recipes, because baking them brings out their sweetness. The bonus of these muffins is that you can use both fresh or frozen blueberries so that they can be prepared all year round.
This is a printable recipe.
1 1/2 cups all purpose flour
3/4 cup granulated sugar, plus 1 tablespoon for sprinkling on the muffin tops
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup oil; (eg.canola, vegetable or grape seed)
1 large egg
1/3 – 1/2 cup milk; dairy or non-dairy are fine
1 1/2 teaspoons vanilla extract
1 cup fresh or frozen blueberries (if using frozen, Do NOT thaw first)
Preheat the oven to 400F.
Prepare the muffin tin, lining it with paper liners.
In a mixing bowl, stir together the flour, sugar,salt and baking powder.
In a 2 cup measuring cup, stir together the oil, egg, milk and vanilla with a fork.
Using a fork, stir the wet ingredients into the dry ones and mix enough to combine but do not over mix.
NOTE: Batter should be thick and you should be able to scoop it. If too runny add a tablespoon of flour at a time to thicken, if too thick add a tablespoon of milk at a time to thin.
Add the blueberries and fold into the batter.
Divide batter into the prepared muffin tin, sprinkle the tops with sugar and place into the preheated oven.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out with only a few crumbs but not wet.
Remove and place onto cooling racks. Let sit for 5 minutes in the tins then move the muffins directly onto the cooling racks.
Extra delicious when warm and fresh from the oven!
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Nutrition Facts for: Oh So Easy Blueberry Muffin From Grandmother's Kitchen
Ingredients: Sugar, salt, baking powder, vegetable oil, egg, milk, vanilla extract,blueberries.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 16 servings. * Per Serving:Calories 124, Calories from Fat 60, Total Fat 6.7g 10%, Saturated Fat 1.0g 5%, Cholesterol 16mg 5%, Sodium 108mg 5%, Potassium 105mg 3%, Carbohydrates 16.2g 5%, Dietary Fiber 0.3g 1%, Sugars 15.3g, Protein 0.9g, Vitamin A 0%, Vitamin C 3%, Calcium 5%, Iron 2%
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