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Blueberry Muffin

Blueberry Muffin — a muffin recipe, 8 ingredients, about 45 min.

45 min · Muffin

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1¾ cups (250 g) flour
  • ⅓ cup (65 g) white granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 egg, beaten
  • ¾ cup (180 ml) milk
  • ¼ cup (60 ml) cooking oil
  • ¾ cup (180 ml) blueberries, fresh or frozen
Make it lactose-friendly
  • ¾ cup (180 ml) milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Grease muffin cups or line with paper cups; set aside.
  2. Preheat the oven to 400°F (200°C).
  3. In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the mixture and set aside.
  4. In a small bowl, combine beaten egg, milk, and oil. Add this mixture all at once to the flour mixture. Fold in blueberries and stir just until combined. Do not overstir.
  5. Spoon batter into prepared cups, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes or until golden. When a wooden toothpick is inserted near the middle, it should come out clean.
  7. Remove from muffin cups and let cool on a wire rack for 5 minutes.

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Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0