30 Minute Blueberry Muffins
Lazy, delicious blueberry muffins
Ingredients
- 1 ¾ cup all-purpose flour
- ¾ cup sugar * plus optional 1 T for tops
- ¼ tsp salt
- 2 tsp baking powder
- ⅓ cup vegetable or canola oil
- 1 large egg
- ⅓ - ½ cup milk
- 1 ½ tsp vanilla extract
- 1 cup blueberries * make it a generous cup
Instructions
- Heat the oven to 400 ℉. Grease or line the cups of a muffin tin.
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- Add oil to a measuring cup that holds at least 1 cup. Add the egg, and then fill the cup with milk up to the 1 cup line. Then add the vanilla and whisk to combine.
- Add the milk mixture to the bowl with dry ingredients and stir until just combined (the batter will be thick). Fold in blueberries.
- Divide the batter between muffin cups. If you want to sprinkle sugar on the tops, do so now.
- Bake for 15-20 minutes until tops are lightly golden and a toothpick inserted in the middle comes out clean.
Notes
- You can add an additional 1 Tablespoon of sugar to the tops of the muffins to give them a bit more crisp on top (though they are plenty crispy without it) and sweeten the muffins a bit more.
- Personally, I have found that storing these muffins in an airtight container alone leads to them getting a bit soggy. I usually leave them in the muffin tin and cover them with tin foil or a clean towel since they don't last long in my house. You can store them for about 2 days that way. Alternatively, you can line an airtight container with paper towels, and they can last up to 4 days that way.
