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Quick and Easy Blueberry Muffins

These easy muffins come together fast and can easily be frozen for a quick grab and go breakfast or snack later
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Servings: 12 Muffins
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 2 cups All-Purpose Flour
  • 3 tsp Baking Powder
  • ½ tsp Salt
  • ¾ cup Sugar
  • 1 Egg
  • 1 cup Milk
  • ¼ cup Vegetable Oil
  • 1 cup Fresh Blueberries

Method
 

  1. Preheat the oven to 400 degrees F. Line a muffin tin with paper liners or grease with butter.
  2. In a large mixing bowl, mix together the flour, baking powder, salt, and sugar until combined.
  3. In a separate small mixing bowl, whisk together the eggs, milk, and vegetable oil. Add this mixture to the dry ingredients and mix until just combined. Fold in the blueberries carefully so they don’t break.
  4. In the prepared muffin tin, fill the muffin cups about ¾ full. Bake for 20-25 minutes or until a toothpick comes out mostly clean. Allow to rest 5 minutes before servings.

Notes

*These muffins can be frozen and warmed later in the microwave for about 30 seconds to 1 minute, or until heated through.
*Instead of blueberries, you can use 1 cup of chocolate chips, or omit them all together.