Nothing says good morning like a warm blueberry muffin with a little butter melting in the middle. It makes me smile and isn’t that a great way to start a day? This is a really quick and easy muffin recipe. You can switch things up pretty easily by switching out the blueberries with a mashed up banana while throwing in some nuts too. Or you can use some dried cranberries and a little orange zest. You are only limited by your own imaginations. I think I may try orange zest, dates and a little cardamom next…yum!
Quick Blueberry Muffins
Difficulty: EasyServings
12
servingsPrep time
5
minutesCooking time
20
minutesCalories
170
kcalIngredients
3/4 cup milk
1/4 cup vegetable oil
1 egg
2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries
2 teaspoons lemon zest
Directions
- Preheat oven to 400 degrees. Line muffin pan with muffin papers or spray the bottoms of the muffin tin or use a silicone muffin pan.
- Mix the milk, oil, and egg until well combined. Stir in the flour, sugar, baking powder, and salt until just combined. Batter may still be lumpy, you just want the flour to be moistened.
- Carefully stir in the blueberries being careful not to rupture them. Divide batter into the prepared muffin pan.
- Bake 20-25 minutes or until golden brown on the top. Cool on wire rack after muffins have been out of the oven for 5 minutes. Can be eaten warm.
