Blueberry Muffins
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/3 cup vegetable oil
1 large egg
1 tsp vanilla extract
1 1/2 cups fresh or frozen blueberries (do not thaw if using frozen)
Instructions:
1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Mix wet ingredients: In another bowl, whisk together milk, oil, egg, and vanilla extract.
4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Stir until just combined (don’t overmix!).
5. Fold in blueberries: Gently fold in the blueberries, being careful not to break them apart.
6. Fill muffin pan Divide the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.