Blueberry Muffins

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Makes: 12 Muffins

2 1/4 cups all purpose flour

1 cup granulated sugar

3/4 teaspoon salt

3 teaspoons baking powder

1/3 cup + 2 Tablespoons grapeseed oil

1 large egg

3/4 cup milk - we used almond milk, you can use whatever milk you like

2 teaspoons pure vanilla extract

2 cups fresh or frozen blueberries (do not thaw first)


1. Preheat the oven to 400 degrees F.

2. Line the muffin tin with paper liners.

3. In a mixing bowl stir together the dry ingredients; flour, sugar, salt and baking powder.

4. In a 2 cup measuring cup combine the oil, milk and egg and stir together.

5. Stir the wet ingredients into the dry ingredients using a fork, combine but don’t over mix.

6. The batter should be thick and scoop-able. If it is runny add a little more flour, a tablespoon at a time to thicken. On the contrary if the batter seems to thick, add a tablespoon of milk one at a time to thin out.

7. Add the blueberries and fold into the batter.

8. Scoop the batter into the lined muffin cups.

9. Bake for 30-35 minutes. Do a test with a toothpick inserted in the middle, when baked the toothpick will come out with maybe with a few crumbs but it will not be wet.

10. If the muffins are not baked put them back onto the oven for another 5 minutes test again before removing from the oven.

11. Baking times can vary with ovens and elevation and you will get accustomed to your own oven as you bake and cook things.

12. Remove from the oven and place the pan onto cooling racks. Let sit a couple minutes then remove the muffins from the tin and place them directly onto a cooling rack.


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