These Quick and Easy One-Bowl Blueberry Muffins are light, fluffy, and loaded with blueberries. With only one bowl clean up is a breeze. Perfect for breakfast on the go!
Happy Monday everyone!
Well, we made it through our first (half) week of school. Hard to believe I have a middle schooler now…and the second kid isn’t that far behind #holdme – they both transitioned right back into the swing of things without a hitch.
And I transitioned right back into hating waking them up at 6:50am and preparing lunches. The teachers and I were already joking about looking forward to summer break again. HA.
Just like every summer, my kids get very spoiled with awesome breakfasts; waffles, biscuits and gravy, and sausage and eggs. Like all.the.time. And why not, right? We don’t have the schedule constraints.
Now it’s back to reality. But hopefully not cereal. I’ve got my plan for overnight oats, egg muffins, scones, and these muffins. All make-ahead, super easy, delicious, and some of them healthy. That should get me through at least a month!
These one-bowl blueberry muffins are a family favorite. You can triple the recipe because they freeze really well (just don’t glaze them until defrosted and warmed.) I’ve made them so many times, I never refer to the recipe anymore.
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 1/3-1/2 cup milk
- 1 1/2 teaspoons vanilla
- 6-8 ounces fresh or frozen blueberries
- 1 teaspoon vanilla
- 1 tablespoon milk
- 1/2 cup powdered sugar
Preheat oven to 400º F. Line a 12-slot muffin tin with paper liners.
In a large bowl whisk together the flour, sugar, baking powder, and salt.
Using a measuring cup that holds at least 1 cup, add the vegetable oil and egg. Then fill to the 1-cup mark with the milk. Add vanilla and whisk until combined.
Add milk mixture to the bowl with flour mixture and stir to combine (do not over mix.)
Gently fold in the blueberries.
Evenly divide the batter between the muffin cups filling about 3/4 full.
Bake for 18-20 minutes 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.
In the meantime, whisk together the vanilla and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over warm muffins and enjoy!
• If using frozen blueberries, do not thaw. Dust with a little flour to prevent them from sinking to the bottom of the batter as they bake.
• They will keep at room temperature in a plastic bag for 2-3 days. To freeze, place them in freezer bags for up to 3 months. (Do not store or freeze with glaze.)
as seen on Mommy With Style