Muffins are one of my favorites because they’re simple to make, they taste delicious and there are so many choices to choose from. However, blueberry muffins are at the top of my list! I love blueberries to begin with, but when they’re added to a muffin they’re even better. The muffins are always moist with the perfect crumb texture, and the blueberries burst in your mouth adding even more flavor. I whip these up all the time. I like to serve them for breakfast buffet, with hot tea or have them ready for the kids to grab on their way out the door. Plus they freeze well too, just make sure they are cooled completely, place in an air-tight container and place in the freezer. When you’re ready, just thaw on the counter and serve. No matter when you try these, you’re going to love them!
- 3 cups flour
- 1 3/4 cups sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2/3 cup vegetable oil
- 2 large eggs
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 2 cups blueberries
- Preheat the oven to 375° F. Prepare the muffin pans with cup cake liners.
- In a large mixing bowl, combine the flour, sugar, salt, and baking powder; set aside.
- In a medium bowl, combine the oil, eggs, milk, and vanilla.
- Add the liquid ingredients to the flour mixture and mix until combined.
- Fold in the blueberries carefully.
- Fill 15 muffin cups evenly.
- Bake for 18 – 25 minutes until a tooth pick inserted in the center comes out dry.
- Cool before serving.
