Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray or butter.
- In a large mixing bowl, whisk together the all-purpose flour, white sugar, baking powder, and salt until the mixture is uniform and free of large clumps.
- In a separate medium bowl or a large measuring cup, whisk together the vegetable oil, egg, milk, and vanilla extract. Ensure the egg is fully beaten and the liquids are well incorporated.
- Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a rubber spatula or a large spoon, gently fold the ingredients together. Stop mixing as soon as the flour streaks disappear; the batter should be slightly lumpy.
- Gently fold the fresh blueberries into the batter. If you are using frozen berries, do not thaw them first, as this helps prevent the juices from streaking and turning the entire batter blue.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. Bake in the preheated oven for 20 to 25 minutes. The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes. This helps them set so they don’t break when you remove them. Transfer them to a wire rack to cool completely, or serve them warm.
- Cook Time: 35 minutes
- Diet: Vegetarian