Blueberry Muffins
PDF
- Yield
- 9 muffins
- Prep
- 0:15:00
- Cook Time
- 0:20:00
- Cuisine
- American
- Filed Under
- Desserts
- Preheat oven to 400 °F. Line a standard muffin tin with 9 paper liners.
- In a large bowl, sift together the flour, sugar, baking powder, and salt.
| 180 g |
All-Purpose Flour |
| 150 g |
Granulated Sugar |
| 2 tsp |
Baking Powder |
| 1⁄2 tsp |
Table Salt |
- In a 2-cup measuring cup, combine the oil, egg, and vanilla extract. Whisk until thoroughly blended, then add enough milk to bring the total liquid volume to the 1-cup mark. Whisk again until well combined.
| 1⁄3 cup |
Vegetable Oil |
| 1 each |
Eggs |
| 1 tsp |
Vanilla Extract |
| 1⁄3 cup |
Whole Milk |
- Make a well in the center of the dry ingredients. Pour in the wet ingredients and stir with a rubber spatula just until no dry flour remains. The batter will be very thick; do not overmix.
- Gently fold the blueberries into the batter until evenly distributed.
- Divide the batter among the prepared muffin cups, filling each to the top. The cups will be very full.
- Remove streusel from refrigerator and sprinkle about 1 tablespoon over each muffin.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean and tops are golden brown.
- Let cool in pan for 5 minutes, then transfer to wire rack to cool completely.
