Blueberry muffin is a very simple to make, you only need few ingredients, spoon, and bowls. No special equipment for mixing, and no resting time, mix and bake. This is a good breakfast or snacks that can be prepare ahead and refrigerate or freeze, pop into the microwave and re-heat.
I used all purpose flour but you can use whole wheat, oatmeal or a healthier version, substitute honey, stevia for sugar if you don’t eat sugar.
- 1.5 Cups All-purpose flour plus 1 Teaspoon
- 1/3 Cup Sugar or honey
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 2 Eggs
- 4 Tablespoon Unsalted butter or Oil melted and cool
- ½ Cup Milk 1%, whole, fat-free, any of your choice
- 1.5 Teaspoons Vanilla extract
- 1 Cup Fresh Blueberries or frozen
Preheat the oven to 400 degrees F.
Place paper baking cups into baking pan and grease or spray with baking spray and set aside.
Rinse the blueberries and set aside. If you’re using frozen berries thaw and drain and set aside.
In a Middle bowl, add the first four dry ingredients; flour, baking powder, salt, and sugar.
In a small bowl or cup add the wet ingredients; egg, vanilla extract, milk, and melted butter. Mix together.
Pour the wet ingredients; the butter mixture and combine with a spoon or spatula, don’t over mix.
Add a teaspoon of flour to the blueberries and add to the batter. Gently combine so you don’t break the berries.
Use a small spoon or an ice cream scoop to divide into the prepared pan.
Bake in the preheated oven for 15-20 minutes.
Leave the muffins for about 10 minutes.
Serve and enjoy.