"Summer time brings fresh fruits. It’s blueberry time! Try this quick and easy recipe for a quick breakfast."
Prep Time: 10 Minutes
Cook Time: 21 Minutes
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 F. Line 8 standard-size muffin cups with paper liners, set aside.
In a small bowl, add blueberries and 1 tablespoon of flour. Shake to coat blueberries, set aside.
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 flour coated 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.
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.
"A great addition to any breakfast or brunch spread. Add to a continental breakfast board, serve with hot coffee or tea. Make a basket and tie with ribbon and bring your neighbor a friendly gift."
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.