Summer time brings fresh fruits. It’s blueberry time! Try this quick and easy recipe for a quick breakfast.
- 1 1/2 cups all purpose flour
- 3/4 cup sugar plus 1 tablespoon for muffin tops
- 1/4 teaspoon fine sea salt
- 2 teaspoons baking powder
- 1/3 cup oil; canola or vegetable
- 1 large egg
- 1/3 – 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- 6 to 8 ounces fresh or frozen blueberries unthawed, about 1 cup
Heat oven to 400 degrees Fahrenheit. Line 8 standard-size muffin cups with paper liners.
Whisk the flour, sugar, baking powder, and salt in a large bowl.
In an small bowl add oil, egg 1/2 cup milk. Add vanilla and whisk to combine.
Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick. Fold in the blueberries.
Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
Bake 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. Transfer to a cooling rack.
To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.