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I’m back at with trying to find ways to use all of these blueberries we have! What better use for fresh blueberries than easy peasy blueberry muffins? They’re the perfect grab and go breakfast for us when we’re late for school and don’t have much time in the morning. I make a few ahead of time and grab a couple on the way out the door. They’re made from scratch and have fruit in them – that makes them a healthy, well balanced breakfast, right?
These fluffy blueberry muffins are jam-packed with fresh blueberries and perfect for a quick and easy breakfast!
Fresh Blueberry Muffins
These fluffy blueberry muffins are jam-packed with fresh blueberries and perfect for a quick and easy breakfast!
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
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Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. In a measuring cup, combine the vegetable oil, egg and the milk. Combine well and mix this with flour mixture.
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Fold in blueberries. Fill muffin cups right to the top.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
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