Easy, Best Blueberry Muffins

 

blueberry muffin 2

 

I searched high and low for a good, easy blueberry muffin recipe.  I found this one and changed it to fit the size of our family.  They love it, and I do, too.

I like it because it makes two dozen muffins and I can put  half in the freezer for another time.  Not only are the muffins scrumptious, they’re easy to mix and pop into the oven.

You’ll need the usual ingredients: flour, sugar, baking powder, vegetable oil, eggs, milk, vanilla, kosher salt and blueberries.  Sometimes I use the small berries from Maine and sometimes I use regular blueberries from around this part of the state.  I’ve used fresh and I’ve used frozen.  If you use frozen berries, do not thaw them before you fold them into the batter!

blueberies ingredients THREE

Combine your flour, sugar, baking powder and kosher salt into a large bowl.  Make sure you whisk it well, or you’ll end up with heavier parts of some ingredients in your muffins.  Not a good thing!  (Ask me how I know).

Add eggs and vegetable oil together and then add enough milk to make three cups total.  Mix the wet in with the dry.  Don’t beat it – just mix it until all the dry is mingled with the wet.  The batter will be thick.

blueberries batter 2

Then carefully add your blueberries.  Don’t whisk, don’t stir, don’t whip, and don’t beat.  Just fold the berries into the batter.

blueberries adding blueberries

wild Maine blueberries

blueberries reg size in batter

Virginia grown blueberries

I don’t bother with muffin liners.  I just spray my pans (and if I’m out of spray, I use a paper towel and vegetable oil.)

blueberries muffin tins

Then I fill ’em up, using a cookie scoop or an ice cream scoop.

blueberries unbaked

Bake at 400 for 20 minutes, and you’re done.

blueberries baked

Oops.  Not quite.  You get to eat ’em, too.

blueberry muffin with butter 2

Best Easy Blueberry Muffins
Author: 
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24 muffins
 
Simple to make and delicious to serve. Sometimes I mix up the dry ingredients the evening before so it won't take me as long in the morning.
Ingredients
  • 4½ cups all-purpose flour
  • 2¼ cups sugar
  • 1 teaspoon kosher salt
  • 2 Tbsp baking powder
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 - 1½ cups milk (I usually use 2%)
  • 1½ Tbsp vanilla extract
  • 3 cups (or less) blueberries
Instructions
  1. Combine dry ingredients and whisk to make sure everything is evenly mixed
  2. Add vegetable oil and beaten eggs to a 3+-cup measuring cup.
  3. Add milk to make the vegetable oil, eggs and milk total 3 cups
  4. Add vanilla and mix together well.
  5. Mix wet and dry ingredients together; make sure you stir it completley so you get all the dry ingredients off the bottom of your bowl.
  6. FOLD blueberries into the batter. Gently, please.

I found this recipe, called Easy Blueberry Muffins  at: www.inspiredtaste.net

This site states that their recipe was ” inspired by and adapted from www.allrecipes.com.”

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