These muffins are quick and easy, they’re also great to break your fast!
Recipe by Raizel L.
Photo by Shaina L.
1 1/2 cups all-purpose flour
3/4 cup sugar, plus 1 tablespoon for muffin tops
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/3 cup oil
1 large egg
1/3-1/2 cup milk
1 1//2 teaspoons vanilla extract
6 to 8 ounces fresh or frozen blueberries
Preheat oven to 400 degrees F.
Whisk the flour, sugar, baking powder, and alt in a large bowl.
Add oil to a measuring jug that holds at least one cup. Add the egg, then fill the jug to the 1-cup line with milk (1/3-1/2 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 overmix. Fold in the blueberries.
Place the batter in muffin tins. Sprinkle a little sugar on top of each muffin.
Makes about 8 muffins. Bake for 15-20 min.