Need a basic blueberry muffin recipe that's quick and easy to prepare? You've just found it.
To me, blueberry muffins deserve a spot amongst the most American of breakfast comfort foods. There's just something about blueberry muffins that trumps all other muffins (sorry, pumpkin muffins, you know I love you too), particularly when made at home. This super easy recipe combines just the basics - egg, oil, milk, flour and sugar - to make a basic and simple homemade blueberry muffin. Nothing more, nothing less.
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Recipe courtesy the Wheat Foods Council.
- 1 egg
- 1/4 cup oil
- 1/2 cup milk
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup fresh or frozen blueberries
Pre-heat the oven to 400 degrees.
Spray the bottoms of a 2 1/2-inch muffin pan (regular sized) with non-stick cooking spray or a homemade olive oil cooking spray.
Beat egg until foamy in a small mixing bowl. Then, beat in the oil and milk.
In a separate bowl, sift together all dry ingredients: the flour, sugar, baking powder and salt, then, gently stir in the blueberries. Make a well in the center of this mixture and pour in the prepared liquid ingredients (the oil, milk and egg mixture).
Mix together with a fork just until dry ingredients are moistened; this should be no more than 25 to 30 strokes. The muffin batter will be lumpy and that's ok.
Using an ice-cream scoop if you have one, fill the cups in the muffin pan. This will measure your batter equally for each muffin. Fill each muffin cup slightly more than half full. (Try to scoop only once for each cup; your blueberry muffins will be lighter and fluffier if you do.)
Bake your muffins in the pre-heated oven for 18 to 20 minutes or until golden brown and muffins test done with a toothpick. Loosen with spatula and turn out. Blueberry muffins, like any homemade muffins, are always best served warm and fresh out of the oven. Enjoy!
Servings: 12 (one dozen muffins)
Nutrition: One muffin provides approximately: 148 calories, 3 g protein, 23 g carbohydrates, 1 g fiber, 5 g fat (1 g saturated), 18 mg cholesterol, 27 mcg folate, 1 g iron, 190 mg sodium.
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