Blueberry Muffins
Ingredients:
For the Muffins:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk (plus more if needed)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
For the Streusel Topping (optional):
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, cubed
- 1 1/2 teaspoons ground cinnamon
Instructions:
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Line a 12-cup muffin tin with paper liners or grease the cups with non-stick spray.
2. Mix the Dry Ingredients:
- In a large bowl, combine the flour, sugar, salt, and baking powder. Set aside.
3. Mix the Wet Ingredients:
- In a separate bowl or large measuring cup, whisk together the vegetable oil, egg, milk, and vanilla extract.
4. Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and mix until just combined. If the batter is too thick, add a little more milk, one tablespoon at a time, until the batter is still thick but spoonable.
- Gently fold in the blueberries.
5. Prepare the Streusel Topping (optional):
- In a small bowl, mix together the sugar, flour, and cinnamon.
- Add the cubed butter and use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.
6. Fill the Muffin Cups:
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- If using the streusel topping, sprinkle it evenly over the muffins.
7. Bake the Muffins:
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. Serve:
- Enjoy your blueberry muffins warm or at room temperature. They are perfect for breakfast, brunch, or as a snack.
These blueberry muffins are moist, flavorful, and easy to make. Enjoy them with a cup of coffee or tea for a delightful treat!
