Pp Easy Blueberry Muffins Yuzu
- Prep 10m
- Cook 20m
- Easy
- American
- forked from @khaus/easy-blueberry-muffins
This easy blueberry muffin recipe is quick to make and yields muffins with a moist, tender center bursting with blueberries and a perfectly golden-brown top. Perfect for breakfast or a snack, these muffins can be made with fresh or frozen blueberries.
Ingredients
Yield: 8 large, 10 standard, or 22 mini muffins
1 cups all-purpose flour, spooned and leveled
3 cup granulated sugar, plus 1 tablespoon for muffin tops
2 teaspoons baking powder, preferably aluminum-free
1 teaspoon fine sea salt
1 cup vegetable oil, or safflower oil, or avocado oil
1 large egg
1 cup milk, or non-dairy milk, use more as needed
1 teaspoons vanilla extract
6 ounces fresh or frozen blueberries, generous 1 cup
Ingredients
Yield: 8 large, 10 standard, or 22 mini muffins
1 cups all-purpose flour, spooned and leveled
3 cup granulated sugar, plus 1 tablespoon for muffin tops
2 teaspoons baking powder, preferably aluminum-free
1 teaspoon fine sea salt
1 cup vegetable oil, or safflower oil, or avocado oil
1 large egg
1 cup milk, or non-dairy milk, use more as needed
1 teaspoons vanilla extract
6 ounces fresh or frozen blueberries, generous 1 cup
Preparation
Step 1
Preheat the oven to 400°F (204°C). Line muffin cups with paper liners (8 for big muffins, 10 for standard, or 22 for mini muffins). Lightly grease or spray the tops of the muffin tin with oil.
Step 2
In a large bowl, whisk the flour, sugar, baking powder, and salt.
Step 3
In a measuring jug, add the oil, then crack in the egg. Pour in enough milk to reach the 1-cup line (about 1/3 cup). Add the vanilla extract and whisk until combined.
Step 4
Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Gently fold in the blueberries, being careful not to overmix.
Step 5
Divide the batter between muffin cups, filling them to the tops of the liners. Sprinkle a little sugar on top of each muffin. Bake for 15 to 20 minutes or until the tops are no longer wet and a toothpick inserted into the middle comes out with crumbs.
Step 6
Transfer the muffins to a cooling rack.
Nutritional analysis per serving
Calories: 216
Protein: 2.9g
Fat: 8.2g
Fiber: 1g
Sugar: 17.2g
Sodium: 71.3mg