- 1 1/2 cups (195 grams) all-purpose flour
- 3/4 cup (150 grams) sugar, plus 1 tablespoon for muffin tops
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/3 cup (79 ml) vegetable oil
- 1 large egg
- 1/3 – 2/3 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 cup (170 grams or 6 ounces) fresh blueberries or a mix of dried and fresh
Heat Oven and Prepare Muffin Cups
- Heat oven to 400 degrees F (205 degrees C). Then, line 8 standard-size muffin cups with paper liners. Add 1 to 2 tablespoons of water to the 4 empty muffin cups (this helps to make sure the muffins bake evenly).
Prepare Muffin Batter
- Combine flour, 3/4 cup of the sugar, baking powder and the salt in a large bowl with a whisk. Whisk at least 10 times to make sure the baking powder and salt have evenly dispersed.
- Next, add vegetable 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 (this should be 1/3 to a 1/2 cup of milk). Add vanilla extract and whisk until combined.
- Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
- Divide batter between 8 muffin cups. (The batter will come to the tops of the paper liners). Then, sprinkle a little sugar on top of each muffin.
- Bake blueberry muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer muffins to a cooling rack and cool completely.
Note: This receipt has been adapted from another recipe online and is meant to be stored here as a private recipe -- I do not claim to have created it.
The recipe I found called for way too little milk -- I added at least another 1/4 to 1/3 of a cup (see adjustment above) to make it blueberry muffin consistency -- I also failed to measure the blueberries -- I just thew them in and added a handful of dried -- we'll see how they come out!