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
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Preheat the oven to 400 degrees F.
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Place paper baking cups into baking pan and grease or spray with baking spray and set aside.
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Rinse the blueberries and set aside. If you’re using frozen berries thaw and drain and set aside.
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In a Middle bowl, add the first four dry ingredients; flour, baking powder, salt, and sugar.
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In a small bowl or cup add the wet ingredients; egg, vanilla extract, milk, and melted butter. Mix together.
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Pour the wet ingredients; the butter mixture and combine with a spoon or spatula, don’t over mix.
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Add a teaspoon of flour to the blueberries and add to the batter. Gently combine so you don’t break the berries.
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Use a small spoon or an ice cream scoop to divide into the prepared pan.
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Bake in the preheated oven for 15-20 minutes.
Leave the muffins for about 10 minutes.
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Serve and enjoy.
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The muffins are super moist, my kids love them . The recipe is a keeper. Thanks
I’m glad it works out well for you.
Thanks for your feedback.