blueberry muffin

Description:

These classic blueberry muffins are moist, fluffy, and bursting with fresh blueberries in every bite. With a golden-brown top and a tender crumb, they make the perfect breakfast treat or afternoon snack.

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 large egg
• 1/3 cup milk (whole or any milk of choice)
• 1 teaspoon vanilla extract
• 1 1/4 cups fresh or frozen blueberries
• Optional: 1 tablespoon lemon zest (for added flavor)
• 2 tablespoons coarse sugar (for sprinkling on top)

Equipment:

• Muffin tin (12 cups)
• Mixing bowls
• Whisk
• Wooden spoon or spatula

Instructions:

Preparation (10 minutes):

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the tin.
2. Mix the Dry Ingredients:
   • In a medium bowl, whisk together the flour, sugar, salt, and baking powder. Set aside.

Mixing the Batter (5 minutes):

1. Combine Wet Ingredients:
   • In a separate bowl, whisk together the vegetable oil, egg, milk, and vanilla extract until well combined.
2. Add the Dry Ingredients:
   • Gradually stir the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix; the batter should be slightly lumpy.
3. Fold in the Blueberries:
   • Gently fold the blueberries into the batter using a wooden spoon or spatula. If using frozen blueberries, toss them in 1 tablespoon of flour before folding them into the batter to prevent them from sinking.

Baking the Muffins (20-25 minutes):

1. Fill the Muffin Tin:
   • Evenly distribute the batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with coarse sugar for a crunchy topping.
2. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.

Finishing Touches (5 minutes):

1. Cool:
   • Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Total Time:

• Preparation Time: 10 minutes
• Mixing Time: 5 minutes
• Baking Time: 20-25 minutes
• Total Time: 35-40 minutes

Nutritional Information (per muffin, based on 12 servings):

• Calories: 190-210
• Total Fat: 8g
  • Saturated Fat: 1g
• Cholesterol: 20mg
• Sodium: 200mg
• Carbohydrates: 28g
  • Fiber: 1g
  • Sugars: 14g
• Protein: 3g

Notes:

• Blueberries: If using frozen blueberries, there’s no need to thaw them before adding to the batter, but tossing them in flour helps prevent them from sinking.
• Milk: You can substitute almond milk or another dairy-free alternative if preferred.

Tips:

• Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
• Variation: For a lemon-blueberry version, add 1 tablespoon of lemon zest to the batter and glaze with a lemon-sugar icing.

These blueberry muffins are deliciously simple and perfect for any time of day! Enjoy warm or at room temperature with a little butter for an extra treat.