Blueberry Muffins

Ingredients

• 281.0 g Flour, wheat, all-purpose, enriched, bleached
• 0.75 cup Sugars, granulated
• 2.0 5ml Leavening agent, baking powder, double acting, phosphate
• 0.5 tsp Salt, table
• 73.0 g Oil, canola
• 1.0 large Egg, whole, raw, fresh
• 0.67 cup Milk, whole, 3.25% milkfat, with added vitamin D
• 1.0 tsp Vanilla extract
• 148.0 g Blueberries, raw

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. In a separate bowl, whisk the oil, egg, milk, and vanilla.

4. Pour the wet ingredients into the dry ingredients. Stir until just combined — the batter should still be slightly lumpy.

5. Gently fold in the blueberries.

6. Divide batter evenly among the 12 muffin cups (about 2/3 full each).

7. Bake for 20–24 minutes until the tops are golden and a toothpick comes out clean.

8. Cool in the pan for 5 minutes, then transfer to a wire rack.