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Wednesday, April 17, 2013

Quick and Easy Blueberry Muffins

I love quick and easy recipes for breakfast that not only taste sweet and delicious, but creates enough leftovers to last over the course of two or three days! I whipped up the cute little pretties below in no time and me and my little lady will be munching on these goodies until the end of this week!

Blueberry Muffins


Prep Time: 10 min | Cook Time: 20 min 
Adapted from {Inspired Taste}


Ingredients

1 1/2 cups All-Purpose Flour
3/4 cup Sugar 
2 teaspoons Baking Powder
1/2 teaspoon Kosher Salt
1/3 cup Canola Oil
1 Large Egg
1/3 – 1/2 cup Milk
1 1/2 teaspoons Vanilla Extract
1 cup Fresh Blueberries
1 tablespoon Flour (for blueberries)
1 tablespoon Sugar (for muffin tops)

Instructions

  • Preheat oven to 400 degrees F 
  • Combine the first four ingredients (flour, sugar, baking powder & salt) in a large bowl (incorporate completely).
  • Add canola oil to a measuring cup that holds at least 1 cup, add the egg, then fill to the 1-cup line with milk.
  • Add vanilla extract and whisk until combined.
  • Add milk mixture to the bowl with flour and sugar then use a fork to combine. 
  • Expect a thick batter, do not over mix.
  • Dust blueberries with the tablespoon of flour (to keep them from "bleeding" into the muffin batter.
  • Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
  • Divide batter between ~9 muffin cups.
  • Use the tablespoon of sugar and sprinkle a little on top of each muffin.
  • Bake Muffins for ~15 to 20 minutes until tops are no longer wet and a toothpick comes out clean.
  • Transfer muffins to a cooling rack and cool completely.

Note(s)
  • The original recipe used vegetable oil; however, I substituted canola oil which is slightly healthier. Therefore, if using canola oil the muffins will need to be stored in the refrigerator (for up to 2 to 3 days) or they will quickly become rancid.
  • If there are any empty muffin cups, fill them with 2-4 tablespoons of water to ensure that all of the muffins bake evenly.
If you're pressed for time, you should definitely give these lovelies a try...and let me know how it goes!
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7 comments

  1. Betty Taylor4/17/13, 8:34 AM

    Looks really good! I followed you on Pinterest!

    http://agutandabutt.blogspot.com/

    ReplyDelete
  2. I had no idea you needed to store them in the fridge if you use canola over vegetable oil! Good to know! These look delicious! Yum yum yum!

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    Replies
    1. Yes, ma'am! I just learned that recently myself!!!

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  3. Gosh those look delicious! I never knew baked goods with canola oil had to be refrigerated! Mmm... and blueberry muffins are my absolute favorite kind!

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    Replies
    1. Neither did I until recently, Elizabeth! I noticed that they went bad faster but never thought about why! Thanks so much for stopping by!

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  4. Made these muffins twice now and we all LOVE them. SOOOO very easy to make and so yummy. Even had my 6 year old nephew help and he was able to mix them up with little assistance from me. And he LOVES muffins of any kind! Thanks for sharing this recipe!

    ReplyDelete

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