Blueberry Muffin

You are going to adore that it is so easy to make blueberry biscuits in any event, during the week. It is so natural to put together for a great breakfast thought. You are going to cherish this blueberry biscuit formula.

It is extravagant enough for an early lunch or Sunday morning breakfast, yet simple enough you can put together before chip away at a weekday morning. They are superb without anyone else yet you could likewise serve them with a side of bacon or hotdog. Everybody will think they are the best blueberry biscuits formula ever!

I can’t make these sufficiently quick. You might need to make extra since I figure the whole family will adore this blueberry biscuit formula

Blueberry Muffin

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Recipe by eatingonadimeCourse: Breakfast, SidesCuisine: AmericanDifficulty: Easy


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Your search for the perfect blueberry muffin may end here. Light and sweet, these melt in your mouth.


  • 1 1/2 cups (all-purpose flour)

  • 3/4 cup granulated sugar plus 1 tablespoon for muffin tops

  • 1/2 teaspoon  salt

  • 2 teaspoons baking powder

  • 1/3 cup vegetable oil

  • 1 large egg

  • 1/3 – 1/2 cup milk

  • 1 1/2 teaspoons vanilla extract

  • 6 to 8 ounces fresh or frozen blueberries about 1 cup frozen blueberries


  • Preheat oven to 400º F
  • In a large bowl whisk flour, sugar, baking powder and salt,
  • Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk).
  • Add vanilla and whisk until combined.
  • Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick).
  • Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
  • Divide the batter between the muffin cups filling about ½ full.
  • Sprinkle a little sugar on top of each muffin.
  • Bake for 15-20 minutes


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