FoodLink - Purdue Extension

Blueberry Muffins

15 min
30 min
Total Time
45 min
Servings: 12


1/2 cup vegetable oil
1 cup sugar
2 eggs
1/2 cup low-fat milk
1 teaspoon vanilla
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
nonstick cooking spray


  1. Heat oven to 375°F
  2. Grease a 12-muffin pan with nonstick cooking spray
  3. In a large mixing bowl, stir the oil and sugar together until creamy
  4. Add eggs, milk, and vanilla to the oil and sugar mixture. Mix until blended.
  5. In a separate medium mixing bowl, stir together the flour, baking powder,
    and salt.
  6. Add the dry flour mix (from step 5) to the wet oil and sugar mix in the large bowl. Stir to combine.
  7. Gently fold the blueberries into the batter.
  8. Fill each muffin cup 2/3 full with batter.
  9. Bake until the tops are golden brown (about 25 to 30 minutes).