Blueberry Muffins

Submitted by Rebecca Spugnardi, RPI - Office

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Bread

Servings 10 Servings

Equipment

• Conventional Oven

Ingredients

  

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• 1½ cup all-purpose flour
• ¾ cup sugar
• ¼ tsp salt
• 2 tsp baking powder
• ⅓ cup vegetable oil
• 1 egg large
• ⅓-½ cup milk varies
• 2 tsp vanilla
• 8 oz blueberries fresh

Instructions

 

• Preheat oven to 400.
• Line 10 muffin cups. Fill the remaining cups with 2 tbsp water to help bake evenly.
• Whisk flour, sugar, baking powder, and salt in large bowl.
• Add oil to a measuring cup that holds at least 1 cup. Add egg, then add enough milk to fill up to 1 cup line. Add vanilla and whisk.
• Combine wet and dry ingredients just until mixed. Do not overmix.
• Fold in blueberries.
• Divide batter into lined muffin cups.
• Bake for 15-20 minutes until golden brown and toothpick inserted in center comes out clean.

Notes

To freeze, wrap baked muffins tightly in aluminum foil and place in freezer bags.  Freeze for up to 3 months.

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