- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup fresh blueberries, or 1 cup frounceen blueberries, thawed and drained
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- Dash of salt
Preheat oven to 400 degrees F. Spray 10 muffin cups with nonstick spray, or line them with cupcake papers.
In a medium bowl, combine the milk, oil, egg and vanilla. In another bowl, toss the blueberries with 2 tablespoons of the flour and set aside.
Add the remaining flour, sugar, baking powder and salt to the liquid ingredients. Stir to combine. Add the blueberries and stir to combine. The batter should be lumpy; do not overmix.
Fill the muffin cups about two-thirds full with batter. Bake for 20 to 25 minutes, until the muffins are golden and a wooden toothpick inserted in the center of a muffin comes out clean. Cool on a rack.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
183 calories; 7g total fat; 23mg cholesterol; 74mg sodium; 27g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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