Scrumptious Blueberry Muffins

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.

Scrumptious Blueberry Muffins

*This post may contain affiliate links. You can learn more about them in my disclosure policy.*

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, we just love blueberry muffins.

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.

What you need:

• 1 1/2 c flour
• 3/4 c white sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 c canola oil
• 1 egg
• 1/3 c milk
• 1 c blueberries

How to make these Blueberry Muffins

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.

Pour in the milk to fill up to the one cup line.

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.

My oldest loves to make these for us for either breakfast or a snack from time to time, and by time to time I mean almost weekly. They are easy enough for her to make without help, and have boosted her baking confidence. My kids love to bake on their own and with us as they learn more.

Blueberry Muffins

Yield: 12

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

These blueberry muffins are perfect for breakfast or for a snack.

Print

Ingredients

• 1 1/2 c flour
• 3/4 c white sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 c canola oil
• 1 egg
• 1/3 c milk
• 1 c blueberries

Instructions

1. Starting with your flour and sugar in your mixing bowl, add in the baking powder and salt.
2. 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.
3. Add the wet ingredients to the dry and mix well.
4. Once well mixed, fold in blueberries.
5. Use pam to coat my tin instead of muffin/cupcake liners, filled just about to the top.
6. Bake in preheated oven at 400 for 20 minutes.

Nutrition Information:

Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Products you may need:

Similar post you may be interested in:

Pizza Muffins – Kids Lunch Time Favorite

Peanut Butter Chocolate Chip Muffins

Blueberry Vanilla Muffin