Happy New Year all! I'm sure for most of you, this week marks a return to normal life as it does with my own family and here on the blog. With the busy holiday season over and everyone back on normal schedule, it is much easier to start to plan for those work and school day mornings and prep yummy breakfasts ahead of time. What better way to start them off than with a homemade warm buttered blueberry muffin?! Plus it is a quick and easy recipe so you could even make these in the morning right before school and work!
Add all of your dry ingredients to a medium sized mixing bowl.
Whisk or sift together to break up any clumps.
Add in your wet ingredients.
I like to whisk it for just a moment to break up that egg, then switch to a spoon. Be sure to mix just until combined - this recipe is quick and easy; great to do by hand!
Carefully fold in those blueberries. Keep in mind the more you mix, the more purple your batter will become!
Scoop into your prepared cupcake pan - you should get 12 muffins exactly.
Bake at 400 degrees for 18-20 minutes.
Cool on a rack or serve immediately!
Makes 12 muffins
1 1/2 cups flour
3/4 cup sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup blueberries
Sugar in the raw, for sprinkling
Preheat oven to 400 degrees F.
Sift or whisk together the flour, sugar, salt and baking powder. Add in the oil, eggs and milk and mix until completely incorporated. Fold in blueberries. Be careful about over mixing. You don't want to have gummy muffins and the more you stir, the more purple your dough will be. Prep a cupcake pan - with liners if you prefer or use non-stick cooking spray. If you are careful about pouring your batter, this recipe should make exactly 12 muffins. If desired, sprinkle on the raw sugar for a little cruch on top. Bake for 18-20 minutes and then allow to cool on a wire rack and store in an airtight container if you are not going to eat them immediately. Enjoy!