Homemade blueberry muffin

• Vegetarian

• Produce

  • 6 oz Blueberries, fresh or frozen

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 3/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 1/3 cup Milk

Found on eatingonadime.com

Description

Ingredients

• 1½ cups (all-purpose flour
• ¾ cup granulated sugar, plus 1 tablespoon for muffin tops
• ½ teaspoon salt
• 2 teaspoons baking powder
• ⅓ cup vegetable oil
• 1 large egg
• ⅓ – ½ cup milk
• 1½ teaspoons vanilla extract
• 6 to 8 ounces fresh or frozen blueberries (about 1 cup frozen blueberries)

Directions

• Preheat oven to 400º F
• In a large bowl whisk flour, sugar, baking powder and salt,
• Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about ⅓ to a ½ cup of milk).
• Add vanilla 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 pretty thick).
• Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
• Divide the batter between the muffin cups filling about ½ full.
• Sprinkle a little sugar on top of each muffin.
• Bake for 15-20 minutes