My little blueberry muffins are the perfect little lunchbox treat or after school snack (or breakfast too!). I make them using mini muffin tins but you could totally use a standard size tin as well for a larger muffin. Simple!
This recipe yields about 1½ dozen regular sized muffins or about 35 mini muffins.
1 cup sugar
3/4 cup vegetable oil
1 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1½ cups blueberries
Preheat oven to 350 degrees.
Line 2 (12 count) muffin tins with cupcake liners or lightly spray mini muffin tins (this would make about 35 mini muffins). Set aside.
In a mixing bowl, beat with an electric mixer the sugar, vegetable oil and eggs. Beat in vanilla. Set aside.
In a separate bowl, combine flour, salt and baking soda with a fork or whisk.
Slowly beat the flour mixture into the sugar mixture. Beat until just combined. Next, stir in your blueberries until just combined.
Divide batter between your muffin tins.
Bake muffins 14 to 16 minutes or until a toothpick inserted in the middle comes out clean. If you’re using mini muffin tins, bake about 8 minutes or until a toothpick inserted in the center comes out clean.