Ingredients
Scale
- 2 cups fresh blueberries
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- ¾ cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Rinse the fresh blueberries under cold water and set aside to drain.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt; whisk until well mixed.
- In another bowl, whisk together the egg, milk, vegetable oil, and vanilla extract; pour into the dry ingredients and stir until just mixed. Fold in the blueberries gently.
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners and fill them ¾ full with batter. Bake for 18-22 minutes until a toothpick comes out clean.
- Let the muffins cool for a few minutes before serving.
Notes
- Store muffins in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze for up to 3 months.
- Serve warm with butter or cream cheese for added indulgence.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg