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.
Like homemade muffins? Scroll down for a few more recipes to try.
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
Beat egg until foamy in a small mixing bowl. Beat in oil and milk. In a separate bowl, sift together all dry ingredients. Stir in blueberries. Make a well in the center and pour in liquid ingredients. Mix together with a fork until dry ingredients are moistened; no more than 25 to 30 strokes. Batter will be lumpy.
Using an ice-cream scoop, 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; muffins will be lighter.)
Bake 18 to 20 minutes or until golden brown and muffins test done with a toothpick. Loosen with spatula and turn out. Best served warm.
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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