blueberry muffins

Ingredients:

• 1 1/2 cups (190g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 1/2 teaspoon (2g) salt
• 2 teaspoons (8g) baking powder
• 1/3 cup (80ml) vegetable oil
• 1 large egg
• 1/3 cup (80ml) milk
• 1 teaspoon (5ml) vanilla extract
• 1 cup (150g) fresh blueberries
• 2 tablespoons (25g) coarse sugar for topping (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together flour, sugar, salt, and baking powder.
3. In a separate small bowl, whisk together the vegetable oil, egg, milk, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Sprinkle the tops with coarse sugar if desired, for added crunch and sweetness.
8. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes:

For a citrusy twist, add a teaspoon of lemon zest to the batter. These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months. Simply thaw at room temperature or warm in the oven before serving.