Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk
- 1 tsp vanilla extract
- 1 ½ cups fresh blueberries (washed and dried)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In a separate bowl, mix the wet ingredients: vegetable oil, egg, milk, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring gently, then fold in the blueberries.
- Pour the batter into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- To freeze, wrap muffins in plastic wrap or aluminum foil for up to 3 months.
- These muffins are great with butter or cream cheese, and pair well with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg