Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup fresh blueberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mix the sugar, buttermilk, vegetable oil, egg, and vanilla extract.
- Combine the wet and dry ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20–25 minutes or until a toothpick inserted comes out clean.
- Let cool for a few minutes in the pan before transferring to a wire rack.
Notes
- For sweeter muffins, add an extra 1/4 cup of sugar.
- You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg