These are The Best Blueberry Muffins and they are the perfect after school or lunch snack.
The first week back to school is halfway done and I am busy getting back into the swing of things here on the blog and in my kitchen!
Back to school means back to making school lunches for the kids.
I love offering a variety of lunch menu items for the kids each week so they don’t get bored with the same food week after week.
The Best Blueberry Muffins
Whip up a batch, or two, of the best blueberry muffins and watch them disappear!
What You Will Need:
- 2 cups all-purpose flour
- ¾ cup of sugar
- 3 tsp of baking powder
- Pinch of salt
- ¾ cup of milk
- 1/3 cup of vegetable oil
- 1 large egg
- 1 ½ cups of fresh blueberries, washed
Yields: 12-18 Muffins
How To Make The Best Blueberry Muffins
Follow along with the step-by-step process photos and then print out the full recipe and instructions below!
Gather all the ingredients and tools you will need to make the blueberry muffins.
Preheat oven to 400 degrees F.
Line muffin tin with paper liners and set aside.
Fresh blueberries are best, but if you have frozen, you can thaw them beforehand.
You can also use them from frozen by tossing them in some flour to prevent them from sinking.
Sift together flour, sugar, baking powder and salt.
In a separate, larger bowl, whisk milk, oil and egg.
Add dry ingredients into wet ingredients slowly and mix with a wooden spoon.
Add blueberries and fold.
Fill each lined portion of your muffin tin, filling it about 2/3 of the way.
Bake for 20 minutes and allow to cool for a couple of minutes before serving.
The Best Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- ¾ cup of sugar
- 3 tsp of baking powder
- Pinch of salt
- ¾ cup of milk
- 1/3 cup of vegetable oil
- 1 large egg
- 1 ½ cups of fresh blueberries, washed
Instructions
- Preheat oven to 400 degrees F.
- Line muffin tin with paper liners and set aside.
- Sift together flour, sugar, baking powder and salt.
- In a separate, larger bowl, whisk milk, oil and egg.
- Add dry ingredients into wet ingredients slowly and mix with a wooden spoon.
- Add blueberries and fold.
- Fill each lined portion of your muffin tin, filling it about 2/3 of the way.
- Bake for 20 minutes and allow to cool for a couple of minutes before serving.
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