I came across this recipe on Pinterest and have made it several times. I usually opt for the “healthy-ish” version at the bottom of this post, but I’ve included both. Let me know which one you like best!
Cook time: 15-20 min
Servings: 12
Oven: 400 degrees F
Ingredients:
1 1/2 cups (all-purpose flour
3/4 cup granulated sugar plus 1 tablespoon for muffin tops
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 – 1/2 cup milk
1 1/2 teaspoons vanilla extract
6 to 8 ounces fresh or frozen blueberries
Directions:
Mix dry ingredients first
Then add wet
Add vanilla last
Then add blueberries – fold into batter (don’t over mix!)
Scoop equal-ish amounts into each muffin space of a 12-muffin tin. I like to use a 1″ cookie dough scooper. A spoon would work perfectly fine, though, too.
Healthy-ish Edits:
To make this recipe a bit healthier, use the following recipe:
1 cup white wheat flour
1/2 cup all purpose flour
2/3 c granulated sugar
1/4 tsp salt
2 tsp baking powder
1/3 c vegetable oil
1 large egg
1/2 – 3/4 c milk
1 1/2 tsp vanilla
6 to 8 ounces fresh blueberries
This is what I do to make it a bit better for my toddler. He can’t tell the difference.
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