Blueberry muffins are one of those recipes that – like chocolate chip cookies – everyone has their go-to for. This recipe is mine!
- ¾ cup milk
- ¼ cup lemon juice
- 1 egg, lightly beaten
- ¼ cup vegetable oil
- 2 cups flour
- ¾ cup sugar
- 1 tbsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
- 1 cup blueberries
- Preheat oven to 375 degrees.
- Mix milk and lemon juice.
- Add egg and oil.
- In a separate bowl, combine the flour, sugar, baking powder, cinnamon and salt.
- Gently add the liquid mixture to the dry mixture just until moistened.
- Fold in blueberries.
- Bake at 375 for 22-24 minutes.
- Makes 1 dozen muffins.
Thank you. I printed it and will be making those. I have wild blueberries that I picked in the Fall. They have great flavour.
Probably better than the ones I used in these yesterday! They made my mouth pucker!! Best for baking when they’re that sour, can’t eat them otherwise, LOL!
I am so trying this recipe this weekend. Can you use frozen blueberries?
Yup! Just toss them with a bit of flour first, to keep them from sinking. Also, don’t let them thaw first, they get too watery that way. I am never organized enough to freeze berries ahead of time in the summer months! So it’s typically “blueberries are on sale, time to make some muffins!” 😛
Did you try the strawberry muffins recipe Julia? They’re like cake disguised as a muffin! http://feistyfrugalandfabulous.com/2013/04/strawberry-muffins/
Blueberry muffins are my absolutely favorite! These sound delicious especially with the lemon juice addition.
I make them and they are way better than my recipe. They are delicious. My husband loved them also. I will definitely be making them again soon. Won’t tell you how many I ate.
Hooray!! Glad to hear it Florence!
Yum. Will definitely be trying these out soon. I love blueberry muffins – an healthier alternative to my usual chocolate chip muffins 😉
Yum Yum Yum. I shall sub for gluten free flour and voila..(said in French accent) 🙂