Blueberry Muffins
Ingredients
- 1½ cups all purpose flour
- ¾ cup granulated sugar, plus 1 tablespoon for topping
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ to ½ cup milk
- 1½ teaspoons vanilla extract
- 6 to 8 ounces Certified SC Grown blueberries
Instructions
- Preheat the oven to 400°F. Line a 12 cup muffin pan with paper liners or lightly grease the cups.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a measuring cup, combine the vegetable oil and egg. Add enough milk to equal cup, then whisk in the vanilla extract.
- Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups, filling each about two thirds full.
- Sprinkle the tops evenly with the remaining tablespoon of sugar.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack. Makes 12 muffins.
