Hands down these are are best blueberry muffins out there! The recipe makes 12 regular sized muffins or 6 extra large ones.
Ingredients1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
Pinch of cinnamon
1/3 cup vegetable oil
1/3 cup milk (approx)
1 teaspoon vanilla paste or extract
1 to 1 1/2 cups of blueberries (fresh or frozen) – this time I used wild frozen blueberries
Demerara sugar for topping
Preheat oven to 400 degrees F (200 degrees C). I used convection bake so my oven was set to 375 convect. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt, pinch of cinnamon and baking powder. Place vegetable oil into a 1 cup liquid measuring cup; add the egg and vanilla and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with demerara sugar or course sugar.
Bake for 20 to 25 minutes in the preheated oven, or until done. Mine took exactly 24 minutes.