Who loves blueberries? I know I do! I like to eat them fresh with Greek yogurt or in a smoothie. But, I also love baking with them. Not that I am a doctor or a nutritionist, but I read that blueberries have lots of good stuff for you such as: low in fat, packed with vitamin c, full of fiber, good for brain health, etc. Also, because dementia is very common in the elderly of my family, I try to eat blueberries almost every day,
This is a super easy recipe that you can make anytime you feel you want to have a muffin and also when you are tired of eating too much chocolate.
Tips:
- Do not overmix the batter. If you do, your muffins will be very dense.
- Start baking the muffins with a high temperature will help them to have a nice dome like the ones sold in bakeries.
- Try to not use frozen blueberries because they might “bleed” into the batter, fresh ones are the best to use.
If you would like to see the video of how I made these muffins, don’t forget to visit me on Instagram @pastry_tales
Yield about 1 dozen regular size muffins.
Ingredients
2 cups all-purpose flour
1 cup white granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 large or extra-large egg room temperature
1/3 cup vegetable oil
3/4 cup of milk (or buttermilk)
1 and 1/2 teaspoons of vanilla extract
1 cup fresh blueberries (frozen or fresh, organic is a plus)
Some white granulated sugar for sprinkling.
Directions
- Preheat oven to 400 degrees F. Insert muffins cups in your muffin pan.
- Grab 2 bowls (medium and small). In the medium bowl, sugar, salt and baking powder. In the small bowl place vegetable oil, egg, milk and vanilla.
- Mix your wet ingredients into your dry ingredients. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with some granulated sugar
- Bake for 15 minutes (400 F) and then turn down the temperature to 375 F and finish baking for another 10 minutes or until done.