This recipe is not particularly healthy or really special in any way except that it never seems to fail. I have used this recipe for years as a springboard for all kinds of muffins by changing up the mix in ingredients, flours and sweeteners. I love to add lemon and raspberries instead of blueberries for example. When I am cooking for events or gift baskets for friends I often go back to this basic recipe. Even if you prefer variety and creativity in the kitchen I think it is great to have a no fail go to muffin recipe on hand.
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar, plus 1 tablespoon for muffin tops
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 – 1/2 cup milk; dairy or non dairy
- 1 1/2 teaspoons vanilla extract
- 6 ounces fresh or frozen blueberries
Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
Whisk the flour, sugar, baking powder, and salt in a large bowl.
Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.Bake Muffins
Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.