Blueberry Muffins

By longhornfans

Ingredients

• 1 1/2 cups flour
• 3/4 cup sugar, plus 1 tablespoon for muffin tops
• dash of salt
• 2 teaspoons baking powder
• 1/3 cup oil (canola or vegetable)
• 1 large egg
• 1/3 – 1/2 cup milk
• 1 1/2 teaspoons vanilla extract
• 6 to 8 oz. (1 cup) fresh or frozen blueberries

Details

Adapted from inspiredtaste.net

Preparation

Step 1

1. Heat oven to 400º F.
2. For large muffins, line 8 standard-size muffin cups with paper liners. Fill remaining cups with 1 to 2 tablespoons of water (to ensure muffins bake evenly) OR for standard-size muffins, line 12 standard-sized muffin cups with paper liners.
3. Whisk flour, sugar, baking powder and salt in large bowl.
4. Add vegetable oil to a measuring cup that holds at least 1 cup. Add egg to measuring cup and then fill the cup to the 1-cup line with milk (approximately 1/3 to 1/2 cup of milk). bAdd vanilla and whisk until combined.
5. Add milk mixture to the bowl with flour and sugar and use a fork to combine. (Do not over mix - the muffin batter will be quite thick.)
6. Using a spatula or spoon, gently fold blueberries into the muffin batter. (NOTE: If using frozen blueberries, so not thaw prior to adding.)
7. Divide batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners.) Sprinkle a little sugar on top of each muffin.
8. Bake blueberry muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into middle of muffin comes out with crumbs, not wet batter. Transfer muffins to a cooling rack and cool.