Serves 12
259 cal · 42 min
Blueberry Muffins
Recipe GLPR57a4c63606499f
Tender, moist blueberry muffins made with fresh or frozen blueberries throughout. These homemade muffins are perfect for breakfast or as a snack, with a subtle vanilla flavor and a light crumb.
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Ingredients
½ cup vegetable oil
1 cup sugar
2 eggs
½ cup low-fat milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups fresh or frozen blueberries
Directions
Wash your hands with soap and warm water before beginning.
Preheat the oven to 375°F. Lightly grease a 12-cup muffin pan with oil or cooking spray, or insert paper muffin liners.
In a large mixing bowl, combine the vegetable oil and sugar, stirring until the mixture becomes light and creamy.
Add the 2 eggs, milk, and vanilla extract to the oil and sugar mixture.
Stir all ingredients together until well blended and smooth.
In a separate medium bowl, whisk together the flour, baking powder, and salt.
Gently fold the flour mixture into the wet ingredients, stirring just until combined; do not overmix.
Carefully stir the blueberries into the batter until evenly distributed.
Divide the batter among the prepared muffin cups, filling each about two-thirds full.
Bake for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
