In celebration of National Blueberry Muffin Day, we’re sharing our recipe for scrumptious blueberry muffins, bursting with notes of vanilla and fresh blueberries from Alstede Farms. Happy baking!
1 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 cup canola oil
3/4 cup whole milk
1 teaspoon pure vanilla extract
1 1/2 cups blueberries
1. Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray.
2. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.
3. Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle coarse sugar on top of each one for extra texture and bake for about 30 minutes, or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.