Super Simple Blueberry Muffins

I’m not always the biggest fan of blueberries but I love a good blueberry muffin. These are super simple and very tasty!

Ingredients:

• 3 cups all-purpose flour

• 1 1/2 cups granulated sugar, plus 1 tablespoon for muffin tops

• 1/2 teaspoon fine sea salt

• 4 teaspoons baking powder

• 2/3 cups neutral-flavored oil; canola, vegetable and grape seed are great

• 2 large eggs

• 1-1 1/4 milk; dairy and non-dairy both work

• 3 teaspoons vanilla extract

• 2 cups fresh or frozen blueberries; see note below about frozen berries

How To Prepare:

1. Heat oven to 400 degrees Fahrenheit. For big-topped muffins, line 12 standard-size muffin cups with paper liners Or grease with spray or melted butter.

2. Whisk the flour, sugar, baking powder, and salt in a large bowl.

3. in another bowl add oil, egg and milk. Add vanilla and whisk to combine.

4. Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.

5. Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.

6. Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.

To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.