Quick & Easy Blueberry Muffins
85% authentic · American
A simplified version of the classic, this recipe uses a 'muffin method' for minimal mixing and maximum speed. Perfect for busy mornings, it delivers delicious blueberry flavor with less fuss.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- All-purpose flour2 cups
- Granulated sugar2/3 cup
- Baking powder2 1/2 teaspoons
- Salt1/4 teaspoon
- Large egg1
- Vegetable oil1/2 cup
- Milk1/2 cup
- Fresh blueberries1 cup
Steps
- 1
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
- 2
In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 3
In a separate bowl, whisk together the egg, vegetable oil, and milk.
- 4
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just moistened; lumps are okay.
- 5
Gently fold in the blueberries.
- 6
Spoon batter into muffin cups, filling about two-thirds full.
- 7
Bake for 15-18 minutes, or until golden brown and a toothpick comes out clean.
- 8
Cool in the tin for a few minutes before removing to a wire rack.
