Easy Blueberry Muffins
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Like a little muffin with your blueberries? (Charlotte Ekker Wiggins pho
Easy Blueberry Muffins
Homemade muffins of any kind are by far one of my favorite treats with tea, especially made with fresh or frozen blueberries. Since I had a supply leftover from winter, it was time to whip up these delicious treats.
If you buy blueberry muffin dry mixes, you can combine the ingredients here, store in a plastic bag and have your own blueberry muffin mix. Add a sticker to add the wet ingredients and you have just saved yourself some money.
Easy Blueberry Muffins Recipe
You will need:
1 ½ cups all-purpose flour
3/4 cup granulated sugar, plus 1 tablespoon for muffin tops
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup neutral-flavored oil such as vegetable oil
1 large egg
1/3 to 1/2 cup dairy or non-dairy milk
1 ½ teaspoons vanilla extract
6 to 8 ounces fresh or frozen blueberries, about 1 cup.
Optional: light brown sugar for topping
No need to thaw frozen blueberries, use as is. (Charlotte Ekker Wiggins photo)
How to make:
Heat oven to 400 degrees Fahrenheit. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill remaining empty muffin cups with 1 to 2 tablespoons of water to help the muffins bake evenly,
Whisk the flour, sugar, baking powder, and salt in a large bowl.
Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
Add milk mixture to the bowl with dry ingredients. Mix until combined. Muffin batter will be thick.
Make this recipe and use up your leftover frozen berries. (Charlotte Ekker Wiggins photo)
Now for the hard part, how many blueberries do you like in your muffins? This recipe was a full 8 ounces, or a cup. If you want less blueberries, try 6 ounces. You may need to experiment until you find the right amount of blueberries to taste.
Divide the batter between muffin cups. Optional: sprinkle top with light brown sugar.
Light brown sugar adds a nice top to these homemade blueberry muffins. (Charlotte Ekker Wiggins photo)
Bake muffins 15 to 20 minutes until a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.
Transfer to a cooling rack. Let cool before serving.
To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days.
To freeze, wrap them tightly in aluminum foil or place them in freezer for an hour or so, then store in bags so you can remove them individually later. Mark the bag with the date. Freeze for up to 3 months.
Tea, anyone?
