Description
Delicious and fluffy blueberry muffins perfect for breakfast or a snack, filled with juicy blueberries and a hint of sweetness.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the vegetable oil, egg, vanilla extract, and buttermilk.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling them about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container for up to three days or freeze for up to three months. Reheat to enjoy fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg