You would probably have tried many versions of blueberry muffins; some dense some crumbly and some too dry but I will assure you that this is the ONE. I made it twice yesterday and both times it was super soft and delicious even after keeping it overnight. It did not need to be microwaved to softened it.
Best of all the recipe has no mixing in different bowls and clean up is a brisk. Do give this muffins a try :)
1 1/2 cup flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup oil
Milk ( enough to make 1 cup when mixed in with egg and oil)
1/2 - 1 cup of blueberries + 2 tbsp flour
Makes 12 big or 24 mini muffins
- Preheat the oven to 375 degrees. Line the muffin pan with paper liner. Take about 2 tbsp flour and mix the blueberries and leave it aside.
- Combine all the dry ingredients in a bowl. In a measuring jug, measure the oil, add the egg in it and pour enough milk to make it 1 cup. Whisk to beat the egg slightly and pour the liquid into the dry ingredients. Mix till just combined. Slowly add the blueberries and fold in. Pour into the lined muffin pan and bake for about 15- 20 minutes.