쉽고 간단한 블루베리 머핀 굽기 Blueberry Muffin

Blueberry Muffin




1 ½ cups (195g) all-purpose flour

3/4 cup (150g) granulated sugar, plus 1 tablespoon for muffin tops

1/4 teaspoon fine sea salt

2 teaspoons baking powder

1/3 cup (80ml) neutral-flavored oil, safflower, avocado, and vegetable oil are great

1 large egg

1/3 to 1/2 cup (80ml to 120ml) milk, dairy and non-dairy both work

1 ½ teaspoons vanilla extract

6 to 8 ounces fresh or frozen blueberries, generous 1 cup




Heat oven to 400° Fahrenheit (204° C).

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.