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Blueberry Muffins
Servings 16 muffins
Fluffy, homemade Blueberry Muffins are easy to make with a tender inside, sweet blueberries and a hint of vanilla. This easy recipe is perfect for breakfast.
Ingredients
- 2 cups + 2 tablespoons all purpose flour reserve the 2 tablespoons
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 2 large eggs
- 1 cup milk
- 4 tablespoon butter melted
- 1 teaspoon vanilla
- 1/4 cup vegetable oil
- 1 teaspoon lemon zest
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 425 degrees, and prepare a muffin tin by spraying it with cooking spray.
- In a small bowl mix the 2 tablespoons of flour to blueberries, and gently combine so that they are well coated. Set aside.
- Combine all dry ingredients in a large bowl. Make a well in center of mixture.
- Whisk eggs, milk, butter, vanilla, vegetable oil, and lemon zest in a separate bowl. Add to dry ingredients- don't over mix (you should have lumps).
- Fold the blueberries into the batter carefully.
- Pour batter into greased muffin pan two-thirds full.
- Bake for 17-19 minutes or until golden brown and toothpick inserted comes out clean. Cool in tin for 5 minutes.
Nutrition
Serving: 1serving | Calories: 152kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 145mg | Potassium: 65mg | Fiber: 1g | Sugar: 12g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg
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