Monday, July 18, 2016

Fresh Blueberry Muffins



The perfect summer recipe during blueberry season!

1.5 cups white flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup canola oil (or grapeseed)
1 large egg
milk (up to 1 cup volume with egg and oil)
1/2 tablespoon vanilla extract
6 ounces fresh blueberries 
coarse sugar (for topping muffins)

Preheat oven to 400. Mix dry ingredients in mixing bowl. Add oil, egg, and milk up to one cup total volume in measuring glass, add vanilla. Stir to mix in egg. Pour liquid ingredients into dry ingredients and stir with fork until just combined. Fold in blueberries with a spatula. Spoon into approximately 8-9 muffins cups. Sprinkle tops with coarse sugar. Bake at 400 for 18-20 minutes or until golden brown.

Slightly adapted from Inspired Taste.

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