Healthy anything is better than unhealthy anything, right? And if it taste great then that’s even better. These blueberry muffins are scrumptious, perfect for breakfast or as a snack.
I made these one morning while the house was cool inside, and then I made them again the next morning, doubling the batch, despite the heat in the house. To say these were a hit would be an understatement.
Blueberry Muffins
*This post may contain affiliate links. You can learn more about them in my disclosure policy.*
One of the best parts of this recipe, is the lack of dishes when you’re done. One measuring cup, one measuring spoon, and your mix bowl and whatever you use to mix it. And of course your muffin tin.
Starting with your flour and sugar in your mixing bowl, add in the baking powder and salt.
Now for the wet ingredients grab your measuring cup, pour in your oil, then (carefully) drop in the egg. Add in your milk up to the one cup line.p
See how simple that was and how many dirty measuring cups you may have saved yourself from washing, or putting in the dishwasher.
Add the wet ingredients to the dry and mix well. Once well mixed, fold in blueberries.
I use frozen blueberries. I also use straight from the fridge milk and egg, and my batter is very thick, almost hard to scoop to fill my muffin tin. I use pam to coat my tin instead of muffin/cupcake liners, filled just about to the top.
Bake at 400º for 20 minutes.
Both batches of muffins came out of the oven shaped so beautifully.
- 1½ c flour
- ¾ c white sugar
- ½ tsp salt
- 2 tsp baking powder
- ⅓ c canola oil
- 1 egg
- ⅓ c milk
- 1 c blueberries
- Starting with your flour and sugar in your mixing bowl, add in the baking powder and salt.
- Now for the wet ingredients grab your {measuring cup}, pour in your oil, then (carefully) drop in the egg. Add in your milk up to the one cup line.
- Add the wet ingredients to the dry and mix well.
- Once well mixed, fold in blueberries.
- Use pam to coat my tin instead of muffin/cupcake liners, filled just about to the top.
- Bake in preheated oven at 400 for 20 minutes.
I have some more muffin recipes if you’d like to try them out:
Yum! I love blueberry muffins.
The recipe sounds awesome! LOVE blueberry muffins! Thank you for sharing! Pinned!
While I can probably do it okay, you didn’t list amounts of each ingredient. For Blueberry muffins…
OMG! I can’t believe I did that! Thank you so much for letting me know!
Blueberry muffins are a weekend favorite in my house and I’m always looking for new versions, thanks for sharing this!
These muffins look delicious. Blueberry is my favorite too. Thanks for sharing at the Recipe Swap.
Mmm, I love blueberry muffins. My favorite! Thank you for sharing at Merry Monday!
I can almost smell them…mmmm… Thanks for joining the Thursday Favorite Things Blog Hop!
For some reason I’ve always been intimidated by homemade muffins but these look too easy! Thanks for sharing with #BeyondMommyingSiS
Yum! There’s nothing better than homemade muffins!! I’m known to only do banana and zucchini, so it’s about time I branch out to try more recipes. Thanks for sharing with us at Dream. Create. Inspire. Link.
This looks amazing!!! Seriously.. YOU ROCKED IT THIS WEEK! Thank you for linking up at the Creative K Kids’ Tasty Tuesdays! I have pinned your post to our Tasty Tuesdays Pinterest Board!! I hope to see you again this week! xo
Love all things blueberry! Thanks for linking up at #MerryMonday!
Kim
Thanks for sharing these tasty muffins with us at #OvertheMoon. I’ve pinned and shared.