Blueberry Muffins

Ingredients

• Dry Ingredients:
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
• Wet Ingredients:
  • 1 large egg
  • ⅓ cup vegetable oil (or melted butter)
  • ⅓ to ½ cup milk (adjust as needed for batter consistency)
  • 1 teaspoon vanilla extract
• Add-ins:
  • 1 cup frozen blueberries
    Tip: Toss the blueberries in a tablespoon of flour to help prevent sinking.

Instructions

1. Preheat Oven:
   Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it lightly.
2. Mix Dry Ingredients:
   In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Combine Wet Ingredients:
   In a separate bowl, beat the egg with the oil, milk, and vanilla extract until smooth.
4. Make the Batter:
   Pour the wet mixture into the dry ingredients. Stir gently until just combined; the batter should be slightly lumpy—overmixing can make the muffins tough.
5. Fold in Blueberries:
   Gently fold in the frozen blueberries. No need to thaw them—they help keep the muffins moist and prevent too much color bleeding.
6. Fill the Muffin Tin:
   Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
7. Bake:
   Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Enjoy:
   Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack. Enjoy them warm or at room temperature!
   

You can use a pie dish, but note that the thicker batter means a longer bake. Try this:

- Preheat to 375°F.
- Bake for about 30–35 minutes. Check at 30 minutes by inserting a toothpick in the center—if it comes out clean, it's done.
- If the top browns too fast, loosely cover with foil.
Adjust time as needed based on your dish size and oven.