Tiny hands like finger friendly food and these blueberry muffins are perfect for any busy mom. Both my children and my husband will eat a batch of these once a week. The recipe makes 8 large blueberry muffins. I prefer aluminum cupcake wrappers to hold the batter for this recipe. Double the recipe and freeze for leftovers. Whisk the flour, sugar, baking powder and salt in a large bowl. Add vegetable oil, egg, milk and vanilla. Stir to combine. Do not over mix; the batter is meant to be thick. Gently fold in blueberries with a spatula. Fill cupcake liners with batter and pour water into empty muffin slots for even cooking. Bake at 400 degrees for approximately 18 to 20 minutes.
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup oil (canola or vegetable)
1 large egg
1/3 – 1/2 cup milk
1 1/2 teaspoons vanilla extract
1 cup fresh or frozen blueberries
