Easy Blueberry Muffins

• servings: 10 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 ½ cups (195g) all-purpose flour (use same amount oat flour for GF)

3/4 cup (150g) granulated sugar, plus 1 tablespoon for muffin tops (use half cup maple syrup instead)

1/4 teaspoon fine sea salt

2 teaspoons baking powder

1/3 cup (80ml) avocado oil

1 large egg

1/3 to 1/2 cup (80ml to 120ml) milk, dairy and non-dairy both work

1 ½ teaspoons vanilla extract

6 to 8 ounces fresh or frozen blueberries, generous 1 cup (do not thaw frozen berries before adding)

Directions

Heat oven to 400° Fahrenheit (204° C). For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Lightly grease or spray the tops of the muffin tin with oil to prevent the oversized tops from sticking. (High-quality nonstick pans may not require this.)

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

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.

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 — see note below for more details). Fold in the blueberries.

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.

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. Transfer to a cooling rack.

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

Nutrition

• Serving Size: 1 muffin (10 total)
• Calories: 216
• Total Fat: 8.2g
• Saturated Fat: 1.2g
• Cholesterol: 19.4mg
• Sodium: 71.3mg
• Total Carbohydrate: 33.2g
• Dietary Fiber: 1g
• Total Sugars: 17.2g
• Protein: 2.9g