Blueberry Muffins

Are muffins a dessert? A breakfast cake? I'm not sure. So, then, that means I can eat these delectable blueberry muffins whenever I want! They're moist and fluffy on the inside, and don't get me started on the tart punch bursting from the blueberries! I always considered myself a die-hard chocolate chip muffin lover, but these might have them beat.

Ingredients

1/2 cup (99 g) vegetable oil

4 tbsp. unsalted butter, melted & cooled

1 cup (198 g) granulated sugar

1/2 tsp. (2 g) vanilla extract

2 large eggs

3/4 cup (216 g) milk (preferably whole, but 2% is fine, too)

1 ¾ cup (90 g) all-purpose flour

2 tsp. (8 g) baking powder

1/4 tsp. (1.5 g) salt

1 ½ cup fresh or frozen blueberries

1 tbsp. flour (for tossing the blueberries in)

Directions

Preheat oven to 425 degrees Fahrenheit

Grease or line a muffin pan

Use a whisk to blend together vegetable oil, unsalted butter, sugar, vanilla extract, eggs, and milk.

In a different large mixing bowl, add the flour, baking powder, baking soda, and salt together. Whisk them for about 30 seconds to ensure they’re fully combined.

Form a well in the bottom of the dry mixture, then slowly pour the wet mixture into the well.

Using a rubber spatula, gently mix the dry and wet ingredients together. Don’t over mix. It’s okay if the batter has lumps in it.

Toss the blueberries in 1 tbsp. of flour, then gently fold them into the batter. If you’re using frozen blueberries, give them a quick rinse in the sink, pat them dry, and toss them in the flour.

Scoop the batter into your greased or lined muffin pan. Fill 3/4 of the way up.

Bake muffins for 5 minutes at 425 degrees Fahrenheit minutes, then reduce the heat to 350 degrees Fahrenheit and bake for an additional 8 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. If your muffins start to brown too quickly, loosely cover your pan with aluminum foil.

Makes about 12 muffins.

Enjoy!