There’s something just so comforting about a muffin. When I was doing my Whole30, one of the things I craved the whole time were muffins. Warm, cozy comfort food and oh-so-perfect with a warm cup of coffee.
So today I’m sharing an easy one-bowl recipe for quick blueberry muffins – a classic!
Quick and Easy One Bowl Blueberry Muffins
Author: Whitney
Ingredients
- 1½ cups (all-purpose flour
- ¾ cup granulated sugar, plus 1 tablespoon for muffin tops
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ 1/2 cup milk
- 1½ teaspoons vanilla extract
- 6 to 8 ounces fresh or frozen blueberries (about 1 cup frozen blueberries)
Instructions
- Preheat oven to 400 F
- In a large bowl whisk flour, sugar, baking powder and salt,
- Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about ⅓ to a ½ cup of milk). Add vanilla and whisk until combined.
- Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
- Divide the batter between the muffin cups filling about full.
- Sprinkle a little sugar on top of each muffin.
- Bake for 15-20 minutes
- Enjoy!
I just finished making them. My husband and I love them. Thank you so much for this recipe.
Made them this morning substituting Stevia for the sugar and used extra light olive oil. My husband is diabetic so must always adjust recipes! The muffins are so good! And the blueberries we have are very large so they were very flavorful muffins! Will definitely make again and again and again………
How many Muffins will it make