Wild Blueberry Muffins

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 1 1/2 cups flour, 3/4 cup sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt in a large bowl. Add 1/3 cup oil to a measuring jug that holds at least 1 cup. Add 1 large egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add 1 1/2 teaspoons vanilla extract and whisk to combine. Add milk mixture to the bowl with dry ingredients then use a fork to combine. Fold in 6 to 8 ounces of fresh or frozen wild blueberries.


Divide the batter between muffin cups. 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.


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Designed by Prof Joline Blais’
UMaine New Media Students  
as part of
Stillwater Ripple