Blueberry Muffins with Frozen Blueberries
Try out this classic breakfast of blueberry muffins by using frozen blueberries. Perfect for the extra frozen blueberries in your freezer.
Equipment
- 1 Oven
- 1 Muffin Baking Pan
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Measuring Cup
- 1 Mixing Spoon
- 12 Muffin Cups
Ingredients
- ¾ cup Granulated Sugar
- ¼ cup Brown Sugar
- 1 Large Egg
- 2 tsp Vanilla Extract
- 2 tsp Baking Powder
- ⅓ cup Vegetable Oil
- 1 ½ cups All-Purpose Flour
- ½ cup Skim Milk
- ½ tsp Salt
- 1 cup Frozen Blueberries
Instructions
- Heat oven to 400℉ and prepare the muffin baking pan by adding paper muffin liners. I also recommend spraying the liners with cooking oil spray to help remove the muffins after baking.
- Grab a large mixing bowl and whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt.
- Grab a standard measuring cup and pour in ⅓ cup of vegetable oil, the egg, and then pour in skim milk until the mixture reaches the 1 cup line. It should be ~ ½ cup of skim milk. Finally, add the 2 tsp vanilla extract.
- Pour the measuring cup mixture into the large mixing bowl with the dry ingredients. Use a fork or large spoon to mix all of the ingredients together. Next, carefully fold in the frozen blueberries.
- Add the muffin batter to the prepared muffin cups, fill each one approximately ⅔ full to allow room for expansion during baking.
- Bake the muffins 15-20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
- Carefully remove the muffins from the oven and allow them to cool for 10 minutes.
- Enjoy!