Description
These easy blueberry muffins are a healthy and delicious treat. They are simple to make and perfect for a quick breakfast or snack. Enjoy these moist and flavorful muffins any time of day.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt, or to taste
- 1 large egg
- ½ cup granulated sugar
- ½ cup Silk Unsweetened Cashewmilk
- ¼ cup canola or vegetable oil
- ¼ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 and 1/2 cups fresh blueberries tossed in 2 tablespoons flour
Instructions
- Preheat oven to 425F. Spray a 12-cup muffin pan with cooking spray.
- In a large bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, whisk together egg, sugar, milk, oil, yogurt, and vanilla.
- Add wet ingredients to dry ingredients, stirring gently until combined.
- Gently fold in blueberries.
- Evenly distribute batter into muffin pan, filling each cavity 3/4 full.
- Bake for 5 minutes at 425F.
- Lower the temperature to 375F and bake for 19-20 minutes, until golden and a toothpick comes out clean.
- Cool in pan for 10 minutes before removing and cooling completely on a rack.
Notes
- Tossing blueberries in flour helps prevent sinking.
- For best results, use fresh blueberries.
- Muffins are best fresh but can be stored airtight at room temperature for up to 1 week or frozen for up to 6 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg