Cakes & baking
Blueberry Sweet Muffins
These blueberry muffins come together quickly, mixing up with just a few stirs before heading into the oven. The batter gets studded with plenty of fresh blueberries, and a sprinkle of sugar on top before baking gives them a lightly crisp, sweet crust. They're particularly good warm, straight from the oven.
Method
4 steps · 45 min total
- 01
Prepare Batter and Fill Pans
In a large bowl, whisk together the 1 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1 tablespoon sugar. Make a well in the center of the dry mixture.
In a separate bowl, stir together the 1 cup milk, 1/4 cup vegetable oil, and 1 large egg. Pour this wet mixture into the well, stirring just until the dry ingredients are moistened. A few lumps are fine; you don't want to overmix. Gently fold in the 2 1/2 cups blueberries. Spoon the batter into greased muffin pans, filling each cup about two-thirds full.
