For me blueberries are one of those impulse buys whenever I see them. They go great with just about everything from cereal to ice cream. It really is hard to find a meal or dessert that they don’t go with.
Blueberry muffins are one of the easiest desserts to make and you can do it all in one big bowl. The best part is that it only takes a few minutes before you’re enjoying a nice warm muffin fresh from the oven.
I personally prefer the muffins without the crunchy topping, but if you wish to add that, it’s simple. All you need to do is combine some sugar and flour, cut in butter until coarse crumbs form and sprinkle over muffins.
- 1 cup fresh or frozen blueberries
- 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 cup milk
- 1 1/2 teaspoons vanilla extract
Preheat oven to 400º F
In a large bowl whisk the flour, sugar, baking powder and salt. Add vegetable oil, egg, milk and vanilla and whisk until combined.
The muffin batter will be pretty thick.
Add blueberries (I like to freeze my blueberries first so they don’t fall apart when I mix them) 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