Blueberry Muffin Recipe

You Will Need

• 1 1/2 cups (195 grams) all-purpose flour
• 2 teaspoons baking powder
• 1/3 cup (79 ml) vegetable oil
• 1 large egg
• 1/3 – 1/2 cup (79 ml – 118 ml) reduced fat (2 %) milk
• 1 cup (170 grams or 6 ounces) fresh blueberries
• 3/4 cup sugar substitute (recommended: Splenda or honey) it depends on you guys... i don't put too much sugar.. 

Directions

Heat Oven and Prepare Muffin Cups

1. Heat oven to 400 degrees F. Then, line 8 standard-size muffin cups with paper liners. Add 1 to 2 tablespoons of water to the 4 empty muffin cups (this helps to make sure the muffins bake evenly).

Prepare Muffin Batter

1. Combine flour, 3/4 cup of the sugar, baking powder in a large bowl with a whisk. Whisk at least 10 times to make sure the baking powder and salt have evenly dispersed.
2. Next, add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). 
3. Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
4. Divide batter between 8 muffin cups. (The batter will come to the tops of the paper liners). Then, sprinkle a little sugar on top of each muffin.

Bake Muffins

1. Bake blueberry muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer muffins to a cooling rack and cool completely.

Notes and Tips

To store muffins: Place them in a plastic bag, seal, and store at room temperature for up to 2 to 3 days. To freeze muffins, wrap them tightly in aluminum foil or place them in freezer bags, and freeze for up to 3 months.


Batter Thickness: The batter should be thick and scoopable — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If batter is dry or too thick, add milk, a tablespoon at a time until correct consistency.