Get bakery style that are buttery, soft, and fluffy with my Quick Blueberry Muffins. This recipe is a must-make, must-have in your breakfast recipe arsenal!
Did you know that if you start muffins out on a high temperature, you’ll get that puffed up, dome shape that all the coffee shops have? I love that! I just recently learned this little fact and wanted to pass it on to you! I could never understand why my muffins always had flat tops so I decided to do a little research!
How often do you make muffins? I have two go-to muffin recipes that my boys love. This Blueberry Muffin Recipe and Chocolate Chip Muffins. You’ll find both recipes very simplet to make.
- 1 1/2 c self-rising flour
- 3/4 c sugar
- 1/4 c vegetable oil
- 1 egg
- 1/2 c milk
- 1 c blueberries I prefer frozen blueberries over canned blueberries.
- Pre-heat oven to 425 degrees and spray or line muffin tin. Combine the flour and sugar. In another bowl, whisk egg, then add oil and milk. Add wet ingredients to dry ingredients and stir until just combined, there will be some lumps. Don't over stir or the muffins will be tough. Gently fold in blueberries, careful not to break them up. Using an ice cream scoop, fill the muffin tin 3/4 full. Bake at 425 for 5 minutes then lower oven temperature to 400 and cook another 10 to 12 minutes until lightly browned. Serve immediately.
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