Ingredients:

  • 1 1/2 cups (192g) all-purpose flour, plus extra for dusting blueberries
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/2 cup (120ml) milk
  • 1/4 cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh or frozen blueberries (If using frozen, do not thaw)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together egg, milk, oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Do not overmix. A few lumps are okay.
  5. Lightly dust the blueberries with flour. This helps prevent them from sinking to the bottom of the muffins mini muffins.
  6. Gently fold the floured blueberries into the batter.
  7. Fill each mini muffin cup about 2/3 full.
  8. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.