TIME: 1 hr
- 6 to 8 ounces of fresh Ayco Farms Blueberries.
- 1 1/2 cups of all-purpose flour.
- 3/4 cup of granulated sugar, plus 1 tablespoon for muffin tops.
- 1/2 teaspoon of kosher salt.
- 2 teaspoons of baking powder.
- 1/3 cup of neutral flavored oil; canola or vegetable oil are great.
- 1 large egg.
- 1/2 cup of milk; dairy and non-dairy both work.
- 1 1/2 teaspoons of vanilla extract.
- Muffin paper liners.
PREPARE OVEN AND MUFFIN CUPS
- Using standard muffin size try, line 10 muffin cups with paper liners and fill remaining 2 empty cups with water to help the muffins bake evenly.
- Whisk the 1 1/2 cups of all purpose flour, 3/4 of a cup of sugar, 2 table spoons of baking powder, and 1/2 teaspoon of kosher salt in a large bowl. Set this aside.
- Add 1/3 cup of oil to a measuring jug that holds at least 1 cup.
- Add 1 large egg then fill the jug to the 1-cup line with 1/2 cup of milk.
- Add 1-1/2 teaspoon of vanilla extract and whisk to combine.
- Add milk mixture to the bowl with dry ingredients, that was set aside in (part 1) then use a fork or large spoon to combine. Do not over mix. (The muffin batter will be quite thick). Fold in the 6 to 8 ounces of fresh Ayco Farms blueberries. The batter is now ready.
- Divide the batter between muffin cups and sprinkle a little sugar on top of each muffin batter. This will add a little crunch once baked.
- Bake muffins 15 to 20 minutes or until muffin tops are no longer wet. To check if fully baked insert toothpick into the middle of a muffin and pull it out slowly. If it comes out with crumbs, it's complete, if it comes out with wet batter, leave to bake for several more minuets. Enjoy!