Blueberry Muffins

by

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons baking powder
  • 1/3 cup neutral-flavored oil canola, vegetable or grape seed
  • 1 large egg
  • 1/3-1/2 cup milk dairy and non-dairy both work
  • 1 1/2 teaspoons vanilla extract
  • 1/4 tsp almond extract
  • 1 1/2 cups fresh or frozen blueberries see note below about frozen berries
  • 2 tbsp brown sugar

Instructions

  • Preheat oven to 425°F. Spray a 12 cup muffin pan (or jumbo 6-cup muffin pan) with non-stick cooking spray or line with paper liners.
  • Whisk the flour, sugar, baking powder and salt in a large bowl. Set aside.
  • Place oil into a measuring bowl, add the egg and add enough milk to reach the 1-cup mark (1/3 to 1/2 cup milk). Add vanilla and almond and whisk to combine.
  • Add milk mixture to the bowl with dry ingredients then use a fork to combine.
  • Do not over mix. The muffin batter will be quite thick. Gently fold in the blueberries.
  • Divide batter between each muffin cup, filling all the way to the top. Sprinkle with sugar (for added crunch, recommended!).
  • Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for 15-20 minutes until the tops are lightly golden brown and centers are set.
  • Stick a toothpick in the center of a muffin, if it comes out clean, the muffins are done.
  • Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.