Blueberry Muffins

Muffins are one of my favorite things to make. They are easy to put together, they are not finicky (mostly), and they bake up pretty and delicious in no time at all. So, that’s the first thing we made with our bountiful blueberries. Enjoy!

{Lightly adapted from the Perfect Muffins recipe in the McCall’s Home-Baked Breads cookbook}
2 cups all-purpose flour (remove 2 tablespoons and set aside to coat the blueberries)
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1¼ cups whole milk
⅓ cup vegetable oil (I use extra light olive oil)
1 teaspoon vanilla extract
1 extra large egg, lightly beaten
1 cup fresh blueberries
1½ tablespoons turbinado sugar

Preheat oven to 375ºF. Grease a 12-cup muffin pan or line with baking cups (tip: spraying baking cups with cooking spray will prevent muffins from sticking to the paper). In a large bowl, whisk or stir flour (minus the 2 tablespoons), sugar, baking powder, and salt together. Then, make a well in the center, and add milk, oil, vanilla, and egg. Stir only enough to combine all the ingredients (batter will be lumpy). Sprinkle the reserved flour over the blueberries to lightly coat them. Gently fold the blueberries into the batter. Spoon batter into the muffin pan (I use an ice cream scoop), and sprinkle with the turbinado sugar. Bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let muffins cool in the pan for a minute or two. Then, transfer muffins out of the pan to a cooling rack and cool completely.