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  • Writer's pictureCheyenne

Blueberry Muffins


1 ¾ cups all-purpose flour

1/3 cup sugar + 2 tbsp

2 tsp baking powder

¼ tsp salt

4 tbsp butter

¾ cup milk

1 egg, beaten

¼ cup vegetable oil

1 cup blueberries


  1. To large bowl, add flour, 1/3 cup sugar, baking powder, and salt. Whisk well to get everything well combined and get some air into the mixture

  2. Create a well in the center and add butter, milk, egg, and oil. Slowly whisk until everything is combined. You will be left with a fairly thick batter

  3. Pour in the blueberries and fold in. You can use fresh or frozen

  4. Grease or line a muffin tin and fill each slot to the top. I usually get around 9 muffins with this recipe

  5. Sprinkle the remaining 2 tbsp of sugar of the tops of the batter. Course sugar is best, but it’s also delicious if you only have granulated on hand

  6. Bake at 400F for 18-20 minutes or until an inserted toothpick comes out clean

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