Nut-Free Blueberry Muffins
These delightful nut-free blueberry muffins are bursting with fresh blueberries and have a light, fluffy texture. Perfect for breakfast or a snack, they are easy to make and safe for those with nut allergies.
Cuisine: American
Cooking time: 30 minutes
Serves: 12
Ingredients
- 2 cups all-purpose flour
- 1 cup fresh blueberries
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- 1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- 2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- 3. In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until smooth.
- 4. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.
- 5. Gently fold in the fresh blueberries, then spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- 6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before serving.
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