Blueberry Muffins
Yield: 12 standard muffins
Degree of difficulty: Easy
Prep Time: 10 minutes
Bake Time: 18 minutes
Total Time: 28 minutes
Ingredients
1 ⅔ cups (240 g) Cup4Cup Multipurpose Flour
½ cup + 1 tablespoon (115 g) granulated sugar
1 tablespoon (10 g) baking powder
½ teaspoon (2 g) kosher salt
1 cup (210 g) buttermilk
¾ cup (135 g) canola oil
2 large eggs (100g)
1 teaspoon (5 g) vanilla extract
1 ½ cups (225g) Blueberries
Instructions
- Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper muffin liners.
- In a bowl, whisk together the flour, sugar, baking powder and salt.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla. Add the flour mixture to the bowl and stir until it is just moistened; the batter will be lumpy and thick. Gently fold in the blueberries.
- Scoop the batter into the muffin tin, dividing the batter evenly among each cup.
- Bake for 15-18 minutes or until golden brown.
Tips
- You may sprinkle the tops of each muffin with sugar before baking.
- You can use frozen blueberries, just be sure to lightly coat them in flour before adding them to the batter to prevent streaking.