Shop products for Easy Blueberry Muffins 
Related recipes: Basics, Berries, Breads, Dairy Foods, Diabetic Chef, Easy, Eggs, Fall, Fruit, Grains, Potlucks, Soya-Free, Vegetarian
Ingredients
2/3 cup (135g) sugar
1/2 tsp (3g) salt
2 1/2 cups (300g) all–purpose flour
1 Tbsp (15g) baking powder
1 large egg
1/3 cup (80mL) vegetable oil
1 1/4 cups (300mL) reduced–fat (2%) milk
1 tsp (5mL) vanilla extract
1 cup (150g) fresh or frozen blueberries
Directions
Preheat the oven to 400°F (205°C)
Combine the sugar, salt, flour, and baking powder. In a separate bowl, combine the liquid ingredients. Make a well in the centre of the dry ingredients and add the liquid ingredients and blueberries. Mix with a fork until it forms a loose batter.
Lightly coat a muffin pan with nonstick cooking spray. Spoon the batter into the pan until the cups are 3/4 filled. Bake for 18 to 20 minutes, or until the tops are golden brown and the centres are firm.
