06/10/2026
🫐Blueberry Muffins🫐
Ingredients:
1 ½ cups all-purpose flour
3/4 cup granulated sugar, plus 1 tablespoon for muffin tops
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/3 cup olive oil
1 large egg
1/3 cup milk or non-dairy milk, use more as needed
1 ½ teaspoons vanilla extract
6 to 8 ounces fresh or frozen blueberries, generous 1 cup
( Can use coconut milk/coconut oil)
Directions:
Preheat the oven to 400°F . Line muffin cups with paper liners. Lightly spray muffin tin with oil
Whisk the flour, sugar, baking powder, and salt in a large bowl.
IN A measuring jug that holds at least 1 cup. Add the oil to the jug, and then crack in the egg. Pour in enough milk to reach the 1-cup line on the jug (this should be about 1/3 cup of milk). Add the vanilla extract and whisk until everything is combined.
Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Be careful not to overmix! The batter will be thick.
Gently fold in the blueberries.
BAKE MUFFINS
Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.
To store, place them in a plastic bag, seal, and store at room temperature for up to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.
