Teresa's Recipes
Blueberry Sunrise Muffins
Bask in the flavors of a beautiful morning with our Blueberry Sunrise Muffins! These delightful treats are wonderfully moist and fluffy, showcasing the vibrant, juicy bursts of fresh blueberries in every bite. Experience the comforting aroma of vanilla as you taste the subtly sweet and tangy flavors, making your breakfast or snack time a moment to remember.
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 3 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 cup Milk
- 1/2 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 2 tablespoons (optional, for topping) Turbinado sugar
Dietary Notes
- Servings: 12
- Dish Type: Breakfast/Snack
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 220
- Fat: 8g
- Carbs: 34g
- Protein: 3g
- Sodium: 200mg
- Sugar: 18g
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until well mixed.
- In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract. These are your wet ingredients.
- Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix as it can result in tougher muffins.
- Gently fold the fresh blueberries into the batter, ensuring they're evenly distributed.
- Using a scoop or two spoons, distribute the batter into the prepared muffin cups, filling each about 2/3 full. For a bit of sparkle and crunch, sprinkle the tops with turbinado sugar, if desired.
- Bake the muffins for 20-25 minutes, or until they're golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your Blueberry Sunrise Muffins warm, with a pat of butter or a drizzle of honey, if you like.
Tips
- For a twist, try using other berries like raspberries or blackberries, or a mix! If using frozen berries, do not thaw before adding to the batter to prevent bleeding.