BLUEBERRY MUFFIN RECIPE
Looking for a delicious and healthy blueberry muffin recipe that can be easily modified as gluten-free or dairy free? Well you’re in luck.
Course
Snack
Servings
Prep Time
12
muffins
10
minutes
Cook Time
20-30
minutes
Servings
Prep Time
12
muffins
10
minutes
Cook Time
20-30
minutes
Ingredients
2
cups
all-purpose flour
1
cup
quick cooking oats
1
cup
granulated sugar
2
teaspoons
baking powder
1
teaspoon
cinnamon
1/2
teaspoon
nutmeg
1/4
teaspoon
salt
2
large eggs
1
cup
milk
I use 2%
3/4
cup
vegetable oil
or canola oil
2
teaspoons
vanilla extract
1
cup
blueberries
fresh or frozen
1
tablespoon
coarse sugar
optional
cooking spray
Instructions
Pre-heat oven 375° F.
In a large bowl combine the first seven ingredients and set aside.
In a small bowl whisk eggs, milk and oil.
Mix egg mixture into flour mixture until just combined then stir in the vanilla extract.
Fold in blueberries.
Grease or use cooking spray to coat a 12 count muffin pan.
For over the top muffins fill muffin cups 3/4 full.
Add a few sprinkles of coarse sugar on top of the batter just before baking.
Bake for 25 to 30 minutes.
Remove from oven and rest for a few minutes, then remove muffins from the pan and place on a wire rack to cool.
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