What's better in the morning than hot blueberry muffins? Ok, maybe biscuits and gravy or a veggie omelet....but my gravy skills are a bit lacking and omelets can easily turn into scrambled eggs the second you turn to take a sip of your morning coffee. So for the moment, I think I'll stick to the muffin. Plus, there's something about bitting into a warm muffin with fresh blueberries that makes me feel cozy and ready to take on whatever the day brings.
I like this recipe because the muffins are not too sweet and have a nice creamy touch from the vanilla. I usually sprinkle some cinnamon on top (although I forgot this time), but feel free to jazz these up however you like. Serve them with lemon curd or honey, add nuts, or even make a glaze to go on top. The possibilities are limitless!
Makes 11-12 muffins
1 cup all-purpose flour
1/2 T baking powder
1/4 t salt
1/3 cup sugar
1 t vanilla extract
3 T vegetable oil
3/4 cup milk
- In a medium bowl, combine the dry ingredients.
- Combine the egg, milk, oil and vanilla in a separate bowl.
- Add the wet ingredients to the dry ingredients, gently stirring until the dry ingredients are just moistened. There should be some small lumps, but not large patches of flour.
- Gently fold in the blueberries. *Tip - if you want your blueberries to stay more whole as they bake, toss them with a teaspoon of flour before mixing them into the batter.
- Fill greased or paper-lined muffin cups to two-thirds full.
- Bake at 375 degrees F for 20-25 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan.
Don't want to get up early to mix the ingredients? Prepare the wet and dry ingredients the night before and store them (separately) in the fridge. When you get up the next morning, all you have to do is mix them together, fold in the blueberries, and you're ready to bake! For the best results, let the ingredients sit at room temperature for at least 10 minutes before mixing.