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!

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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. April 29, 2013 / 11:36 pm

    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!

    • April 30, 2013 / 5:13 am

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

  2. April 30, 2013 / 12:23 am

    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!

    • April 30, 2013 / 5:15 am

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

  3. Anonymous
    July 16, 2013 / 4:24 pm

    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!

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