Best Blueberry Muffin Recipe
Daily Value: 15%
Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||64µg||16%|
|Fatty acids, total monounsaturated||7g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
- 3 cups all purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs, room temperature
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- Zest of 1 lemon
- Coarse sugar, for sprinkling
Preheat oven to 375 degrees F degrees. Spray a muffin tin with non-stick cooking spray or use liners.
In a large bowl, mix together the flour, sugar, baking powder, and salt.
In a medium bowl, whisk together the eggs, milk, oil, and vanilla. Gently fold the wet egg mixture into the flour mixture and stir, just until combined. The batter will be thick and lumpy. Fold in the blueberries and the lemon zest.
Pour the batter into the prepared muffin tins, filling all the way to the top. Sprinkle the coarse sugar on top. Bake for about 30 minutes until golden brown and a toothpick inserted into the middle of the muffin comes out clean. Cool in the pan for 10 minutes before enjoying!
Store muffins at room temperature in an airtight container for up to 5 days or freeze for up to 3 months.
Recipe DetailsServings: 12
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