Blueberry Muffins
This Blueberry Muffins Recipe offers a comforting treat with fluffy tops and sweet blueberries, perfect for breakfast or snacks.
Ingrédients
Dry Ingredients
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 1/2 cup sugar Adjust based on sweetness preference.
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup milk Can be substituted with almond or oat milk for dairy-free.
- 1/4 cup vegetable oil
- 1 large egg Can be replaced with a flax egg for vegan.
Fruits
- 1 cup fresh blueberries Frozen blueberries can be used without thawing.
Instructions
Preparation
- Gather and measure all ingredients before starting.
- Preheat the oven to 375°F (190°C).
Mixing
- In a large bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together wet ingredients: milk, vegetable oil, and egg.
Combining
- Pour wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries without crushing them.
Baking
- Line muffin tin with paper liners or grease it lightly.
- Scoop batter into liners, filling them about two-thirds full.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
Cooling and Serving
- Let muffins cool in the pan for a few minutes before transferring them to a wire rack.
- Serve warm with butter or enjoy plain.
Notes
For added flavor, consider incorporating vanilla extract or a sprinkle of coarse sugar on top before baking. For a twist, add shredded coconut or lemon curd.