Best Blueberry Muffins
Everyone loves cake and muffins and it’s great to have a simple recipe that can be whipped up in no time, using any fruit you have on hand. This crowd-pleasing recipe is easy to adapt to use whatever fresh fruit happens to be in season. It also works great with frozen fruit - I always keep a bag of blueberries in the freezer, so I can make these at the last minute. They’re great for breakfast or snack time!
This might seem crazy, but I love watching muffins bake in the oven… (I know - I need to get out more!) To me, it’s magical watching the the changes that happen as the batter bakes and the muffins rise up. Have you ever tried it? Bake these muffins with your kids and take a few minutes to peek through the oven window. Talk about what you see happening and see if you find it magical too!
Ingredients
2 cups flour (I usually use half unbleached all-purpose and half whole wheat pastry flour)
2 tsp baking powder
1/4 tsp salt
1/2 cup canola oil
2/3 cup granulated sugar
2 eggs
3/4 cup (175 mL) milk (whatever type you like!)
1 teaspoon pure vanilla extract
1-1/2 cups (375 mL) fresh or frozen blueberries (*substitute any other berries or chopped fruit!)
Directions
Preheat the oven to 375 degrees. Spray 12 muffin tins with cooking spray or line with paper liners.
Whisk together flour, baking powder and salt in a small bowl. - This is a fun step for kids to help with!
In separate, larger bowl, mix together the eggs, sugar, oil, milk and vanilla.
Toss the blueberries with a tablespoon of flour, just to coat them. This helps them stay evenly distributed in the batter.
Gently fold the dry mixture into the wet, stirring just enough to moisten. (Its ok if there are lumps!)
Carefully stir in the blueberries. Don’t worry if the whole thing turns blue – kids love to eat blue food!
Spoon the batter evenly into the muffin tins.
If you like, sprinkle the tops with a bit of granulated sugar for a bit of sparkle and crunch!
Bake for 15-20 minutes, until lightly browned.
Enjoy!