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Quick and Easy Blueberry Muffins

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Quick and Easy Blueberry Muffins
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!

Quick and Easy Blueberry Muffins

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)

Quick and Easy Blueberry Muffins

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.

Quick and Easy Blueberry Muffins

  • 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.

Quick and Easy Blueberry Muffins

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

Quick and Easy Blueberry Muffins

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

Quick and Easy Blueberry Muffins

Quick and Easy Blueberry Muffins

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