Quick and Easy Blueberry Muffins

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It’s fresh blueberry season, so this is the perfect time so make these delicious muffins, and they are so easy to “healthify” without sacrificing one bit of everything you love!

Ingredients:

• 1 1/2 cups (all-purpose or whole wheat)
• 3/4 cup granulated sugar, plus 1 tablespoon for muffin tops (I use this type of coconut sugar (aff) in place of white sugar, and it works great)
• 1/2 teaspoon sea salt
• 2 teaspoons baking powder
• 1/3 cup vegetable, olive, or coconut oil
• 1 large egg
• 1/3 – 1/2 cup milk
• 1 1/2 teaspoons vanilla extract
• 6 to 8 ounces fresh or frozen blueberries (about 1 cup frozen blueberries)

Directions:

• Preheat oven to 400º F.  Grease bottoms of a 1-dozen muffin pan or use paper liners.
• In a large bowl whisk flour, sugar, baking powder and salt.
• Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk). Add vanilla and whisk until combined.

• Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.

• Divide the batter between the 12 muffin cups, filling about ½ full.

• Sprinkle a little sugar on top of each muffin.
• Bake for 15-20 minutes
• Enjoy!

 

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