Blueberry Muffins

Eight large muffins, ten standard muffins, 20-22 mini. If not all muffin tins have batter in them add 1-2 Tbsp water to the empty cups, to ensure even baking.

1 1/2 cups (195 g) all-purpose flour
3/4 cup (150 g) granulated sugar, plus 1 Tbsp for muffin tops
1/2 tsp kosher salt
2 tsp baking powder
1/3 cup (80 ml) neutral flavored oil; canola, vegetable, grape seed.
1 large egg
1/3 - 1/2 cup (80-120 ml) milk; diary and non dairy work
1 1/2 tsp vanilla extract
6-8 oz fresh or frozen blueberries; do not defrost frozen berries (apprx 1 cup)

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 1-2 Tbsp water.

Whisk the flour, sugar, baking powder, and salt in large bowl.

Add oil to 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. Fold in blueberries.

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 -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.

To store, place in a plastic bag, seal and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze up to 3 months.

For mini muffins, baking time will be less. Apprx 9-11 min.