After trying a variety of blueberry muffins from multiple sources over years, sharing a recipe that has gotten great comments from many. Do feel free to adapt it to your taste.
| Dry Ingredients | Wet Ingredients |
| 1.5 cups all purpose flour | 1 Egg * |
| 3/4th cup powdered sugar | 1/3 cup oil |
| 2 tsp baking powder | 1/3 cup milk |
| 1/4 cup granulated brown sugar | 1.5 cups fresh blueberries (washed) |
| 1 tsp ground cinnamon | |
| 1/4 cup refrigerated salted butter, diced into small pieces |
- * Those who do not eat eggs, try to replace it with the pulp of a ripe pear
- Pre-heat the oven to 400oF and grease a muffin pan or line it with muffin cups (12)
- In a medium size bowl, toss and mix all the dry ingredients
- In a large bowl, beat the egg (or pear puree), add the oil and milk to it and mix it well
- Add the dry ingredients to it and mix it
- Toss in the blueberries and gently mix it in (without squashing the berries)
- Fill the 12 muffin cups with the batter
- Generally the batter would come for about 12 muffin cups (filled to 1/3rd level each)
- Bake it for about 22-25 minutes (or until done based on your oven temperature)
Hope you try them out and like them as much as we did 🙂