Blueberry Muffins

Yeah, I know, there are so many blueberry muffin recipes out there. I know. But this is my favorite and it is so simple. Please bear with me and make a dozen, or two. Because they are full of this blueberry goodness, and they just make you happy. I promise.

I just love muffins. In general. It is so incredibly satisfying whipping them up in a very short amount of time and then just enjoying them warm with a little bit of butter. You will need about 35min from beginning to end. I find that fascinating. I am willing to spend 35min before I can eat a delicious breakfast. Are you open to that?

Maybe a few more pictures of this beauty will convince you. I don’t know. But I have to admit, shamefully, I have not made enough muffins in my life. They are so simple, so easy, yet so good, especially if they contain blueberries. I hope you are running into your kitchen so you can make these. Please do!

Credit: Sally’s Baking Addiction

Print Recipe

Blueberry Muffins

Serves: 12 regular muffins

Cooking Time: 15min preparation + 20min of baking

Ingredients

• 100 grams of regular sugar
• 2 eggs, size L
• 190 grams of milk
• 80 grams of canola oil
• 1 teaspoon vanilla extract, see here how to make your own
• 300 grams of all-purpose flour
• 3 teaspoons of baking powder
• 1 teaspoon of cinnamon
• 120 grams of fresh or frozen blueberries (leave frozen)

Instructions

1

Preheat oven to 220 degrees Celsius and line 12 muffin tins with muffin liners.

2

Whisk the sugar with the eggs, then add milk, oil and vanilla extract. Mix until combined. Pour flour, baking powder and cinnamon on top, only mix until combined, don't overmix. Gently fold in blueberries and pour into prepared muffin tins immediately.

3

Bake for about 5min, then reduce temperature to 180 degrees and bake for another 15min.