Blueberry Muffins
Twelve modest standard-size muffins with fresh blueberries, oil, milk, and vanilla, mixed gently and baked at 375°F.
Ingredients
Dry ingredients
- 1½ cups all-purpose flour Spoon and level
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet ingredients and fruit
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries Rinsed and dried
Pan preparation
- as needed pan grease OR muffin liners Separate from batter oil
Instructions
- Heat the oven to 375°F. Line twelve standard muffin cups, or coat them lightly with separate pan grease.
- Whisk flour, sugar, baking powder, and salt together. In a second bowl, whisk the measured oil and milk with the egg and vanilla.
- Fold liquids into the dry mixture until the flour is incorporated. Gently fold in washed, thoroughly dried fresh blueberries.
- Share all batter equally among twelve cups, approximately half to two-thirds full. Bake 20–25 minutes, checking near 20 minutes, until tops spring back and a skewer in the crumb shows no wet batter.
- Leave muffins in the pan for 5 minutes, then lift onto a rack and cool around 30 minutes more before storing.
Notes
Use one-third cup each oil and milk, corresponding to the former approximate decimal measures. Twelve modest standard muffins, not jumbo. Fresh dry berries; mix gently. The 75-minute estimate includes prep, up-to-25-minute bake, and pan/rack cooling.