Weekend & Monthly Events for Kids and Families:
Atlanta Boston Chicago Houston Los Angeles
New York City Philadelphia San Francisco Washington D.C.
RECIPES DIY PARENTING KIDS CRAFTS MAKE MONEY AT HOME
Blueberry Muffins
Moist and fluffy, these Blueberry Muffins can be served for breakfast or as a healthy afternoon snack.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 muffins
Ingredients
1-1/2 cups all-purpose flour
3/4 cup granulated sugar, plus 1 tablespoon for muffin tops
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 – 1-2 cup milk
1-1/2 teaspoons vanilla extract
1 cup fresh or frozen blueberries
Directions
Preheat oven to 400º F. Line a muffin pan with paper liners or ligtlu spray with nostick spray. (Makes 12 regular size muffins)
In a large bowl whisk flour, sugar, baking powder and salt.
To a measuring cup, add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk).
Add vanilla and whisk until combined.
Add milk mixture to the bowl with flour and sugar and 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 1/2 full.
Sprinkle a little sugar on top of each muffin.
Bake for 15-20 minutes, until toothpick inserted in the center of a muffin comes out with loose crumbs. Let the muffins cool on a wire rack until ready to serve.
Notes:
If using frozen blueberries, there is no need to thaw them before adding to the batter.
If using fresh blueberries, you can freeze them before using so they don’t fall apart when mixing in with the other ingredients. No need to thaw before adding to the batter.
Cooking Time – Cooking time may vary based on your oven and muffin pan. We recommend checking the muffins at 15 minutes, but they could take up to 30 minutes to bake.
Storage: Blueberry muffins up to 5 days in an airtight container.
Freeze: Freeze muffins for up to 3 months in a freezer-sagr bag or container , thawing them at room temperature, and then heating them in the oven or microwave, if desired.
Nutrition Info:
Serving: 1 Muffin: Calories 178kcal, Carbohydrates 27g, Protein 2g, Fat 6g, Cholesterol 13mg, Sodium 103mg, Potassium 103mg, Sugar 14g, Vitamin A 30IU, Vitamin C 1.8mg, Calcium 34mg, Iron 0.9mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Your second block of text...