Cheap Home Made Blueberry Muffins
Delicious and budget-friendly blueberry muffins that are easy to make and perfect for any occasion.
Servings: 12 muffins
Calories: 180kcal
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour
- 3/4 cup Sugar
- 1/4 teaspoon Salt
- 2 teaspoons Baking powder
Wet Ingredients
- 1/3 cup Vegetable oil
- 1 large Egg
- 1/2 cup Milk
- 1.5 teaspoons Vanilla extract
Blueberries
- 1 cup Blueberries Fresh or frozen, do not thaw if frozen.
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or lightly grease each cup.
- In a large bowl, whisk together flour, sugar, salt, and baking powder.
- In a separate bowl or measuring cup, whisk together vegetable oil, egg, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture. Gently stir until almost combined; a few lumps are fine!
- Toss blueberries with a teaspoon of flour to prevent them from sinking, then fold them gently into the batter.
- Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full. Sprinkle a pinch of sugar on top if desired.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature.
Notes
For a crunchy finish, sprinkle sugar on top before baking. Store in an airtight container for up to 3 days.
Nutrition
Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 0.5g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 12g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 0.5mg