Easy Blueberry Muffins
 

Easy Blueberry Muffins

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These blueberry muffins are so easy to pull together, and they make the perfect grab-and-go breakfast or snack.

SERVING SIZE

makes 12 muffins or 24 mini muffins

INGREDIENTS

1 ½ cups flour

¾ cup sugar

1 teaspoon cinnamon

2 teaspoons baking powder

½ teaspoon salt

1 lemon, zested and juiced

1/3 cup vegetable oil

1 large egg

½ cup milk

1 ½ teaspoons vanilla or almond extract

1 cup (8 ounces) blueberries

1 tablespoon raw sugar, for sprinkling

 

INSTRUCTIONS

Preheat the oven to 400 degrees F.

In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, salt and lemon zest until well combined.

In small bowl, add the vegetable oil, egg, milk, vanilla and lemon juice and whisk until combined.

Add the wet mixture to the dry mixture and whisk until just combined. Do not over mix. Gently fold the blueberries into the muffin batter.

Divide the batter between the muffin cups, filling about ¾ full.

Sprinkle each muffin with raw sugar.

Bake for 15-20 minutes until a skewer inserted into the muffin center comes out clean.

Store in an airtight container for about 4 days.

  PRINT VERSION

vegetable plate

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