Easy Blueberry Muffins

This easy blueberry muffins recipe makes 8 large big-topped muffins or 10 standard muffins. Originally from here: https://www.inspiredtaste.net/18982/

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 200°C. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.

Step 2

Whisk the flour, sugar, baking powder, and salt in a large bowl.

Step 3

Add 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 (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.

Step 4

Add milk mixture to the bowl with dry ingredients then use a fork to combine. Fold in the blueberries. NOTE: Do not over mix! 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 the batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency.

Step 5

Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.

Step 6

Bake 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.

Step 7

Transfer to a cooling rack and let them cool down for 5 minutes.

Step 8

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