Quick and Easy Blueberry Muffins

 

Over the years, I've shared numerous muffin recipes, but many of them involve making the batter from scratch, which can be time-consuming. In America, sweets are a staple for desserts, snacks, or breakfast, adding a delightful touch to any meal. However, in our fast-paced society, busy moms and college students often don't have the time to make muffins from scratch. That's why I'm excited to introduce this new Blueberry Muffin recipe using self-rising flour. This simplified recipe uses self-rising flour to cut down on preparation time while still delivering moist and delicious muffins. You can even substitute your favorite berries for a personal touch!

Ingredients

Dry Ingredients:

• 1 cup self-rising flour
• 1 cup frozen blueberries

Wet Ingredients:

• 1 egg
• 1/3 cup oil
• 1/3 cup milk
• 1/2 cup sugar
• 1 tsp vanilla extract

Equipment:

• Muffin tin (line with 6 small or 4 medium paper liners)

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C).
2. Prepare Dry Ingredients: In a mixing bowl, combine the self-rising flour and frozen blueberries.
3. Blend Wet Ingredients: In a blender, mix the egg, oil, milk, sugar, and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients: Gradually pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined; avoid overmixing.
5. Fill the Muffin Tin: Scoop the batter into the prepared muffin liners, filling them about 2/3 full.
6. Bake: Place the muffin tin in the oven and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool and Serve: Let the muffins cool slightly before removing them from the tin. Serve warm or at room temperature.

Tip: For extra sweetness, sprinkle a little sugar on top of the batter before baking. These muffins are perfect for busy mornings or an easy snack!