I love spring because it means that even though we are nearing the end of orange and strawberry season Mother Nature does not want us to feel blue but to eat it. Yes, it is blueberry season and the local u-pick farms are ready. All I can say is the early bird gets the blueberry pancakes, muffins, and pie.
Speaking of muffins, if you are like me as soon as you get your hands on some fresh blueberries you turn the oven on. The word muffin is not complete if the word blueberry is not in front of it
Blueberry muffins are so easy to make, you can bake a batch of made from scratch batter before you can open most box mixes. Once you start making your own blueberry muffins, you won’t stop. The best part about these muffins is you don’t have to be a seasoned baker and with theis recipe that I have adopted from several online blogs, it sure to please. It is my new standard blueberry muffin recipe!
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar, plus 1 TBS for muffin tops
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 cup whole milk
- 1 1/2 tsp vanilla extract
- 1 pint fresh blueberries
- Pinch of cinnamon
Preheat oven to 400 degrees F.
For standard-sized muffins line 10 muffin cups, fill the remaining center cups with 1 to 2 TBS of water.
In a large bowl, whisk flour, sugar, baking powder, and salt. In a 2 cup measuring cup, add oil, egg, 1/2 cup of milk, and vanilla and whisk to combine. Pour wet ingredients into dry ingredients. Once combined, gently fold in the blueberries. Carefully divide thick batter between the 10 muffin cups. Sprinkle with coarse sugar.
Bake 15 – 20 minutes, muffins should be light golden brown and spring back when pressed in the center. Remove from the oven and serve. Remember the blueberries in the muffins will be really hot!