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Moist Blueberry Muffins
Moist Blueberry Muffins

Moist Blueberry Muffins

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 cup whole milk
1/4 cup vegetable oil
1 large egg
1 Tbsp vanilla extract
1 cup fresh blueberries, or 1 cup frozen blueberries, thawed and drained
1 1/2 cups all-purpose flour, divided
1/2 cup sugar
2 tsp baking powder
Dash of salt
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Let's Make It
1
Preheat oven to 400ºF. Spray 10 muffin cups with nonstick spray, or line them with cupcake papers. In a medium bowl, combine the milk, oil, egg, and vanilla. In another bowl, toss the blueberries with 2 Tbsp. of the flour and set aside.
2
Add the remaining flour, sugar, baking powder, and salt to the liquid ingredients. Stir to combine. Add the blueberries and stir to combine. The batter should be lumpy; do not over mix.
3
Fill the muffin cups about two-thirds full with batter. Bake for 20 to 25 minutes, until the muffins are golden and a wooden toothpick inserted in the center of a muffin comes out clean. Cool on a rack.
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