Blueberry Muffin

Blueberry muffins are a pastry common in many parts of the world.

Source and licence

"Blueberry Muffin" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Blueberry_Muffin, revision 4523335), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Blueberry_Muffin&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4523335

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

1¾ cups (250 g) flour
⅓ cup (65 g) white granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg, beaten
¾ cup (180 ml) milk
¼ cup (60 ml) cooking oil
¾ cup (180 ml) blueberries, fresh or frozen

Method

Grease muffin cups or line with paper cups; set aside.
Preheat the oven to 400°F (200°C).
In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the mixture and set aside.
In a small bowl, combine beaten egg, milk, and oil. Add this mixture all at once to the flour mixture. Fold in blueberries and stir just until combined. Do not overstir.
Spoon batter into prepared cups, filling each about two-thirds full.
Bake for 18 to 20 minutes or until golden. When a wooden toothpick is inserted near the middle, it should come out clean.
Remove from muffin cups and let cool on a wire rack for 5 minutes.