Total Time: 30 minutes
Prep: 8-10 minutes
Bake: 18-22 minutes
These blueberry muffins are everything that a muffin should be: sweet, light, airy yet filling, and EASY to make! Growing up, my sisters and I were obsessed with entering baked goods (and crafts) into the State Fair. These muffins have always been an important part of my life (ha, true!) and they won several times at the state fair. They are so quick to make and I often throw together a batch at night for breakfast in the morning. (Note: I don't recommend doubling the recipe. For some reason, they don't turn out as well. I just make two batches if I need to!)
1 3/4 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. sugar (plus a little bit extra for the top!)
2/3 c. milk
1 egg
1/2 c. vegetable oil
1 tsp. vanilla
1 c. blueberries
Directions: Pre-heat oven to 375 degrees. I know your supposed to probably combine the dry and wet ingredients separately, but I never have and they have never not turned out awesomely. So, that being said, MINUS the blueberries, throw everything into a mixing bowl and mix well. Fold blueberries into mixture. I like to use cupcake liners in a standard muffin pan but you can also grease a 12 ct muffin pan.
Sprinkle top of each muffin with sugar (approx. 1-2 tsp each)! This is what makes the top so tasty and gives a little, delightful crunch to the muffin. Trust me, they aren't the same with out the sugar top!
Bake 18-20 minutes. The time can depend on the size of your muffins so star at 18 min. and give more time if necessary. They will be a light golden brown when ready!
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