Need to feed a crowd for breakfast? Give these Blueberry Muffins To Die For a try. This basic but scrumptious recipe showcases the best version of the bakery classic: rich, moist, sweet, and filled to the brim with tart ripe blueberries. Not a big fan of blueberries? This Blueberry Muffins To Die For recipe is customizable for the fillings you prefer.
Ingredients• 2 cups all-purpose flour • 3 teaspoons baking powder • 1/2 teaspoon salt • 3/4 cup white sugar • 1 egg • 1 cup milk • 1/4 cup vegetable oil • 1 cup blueberries Alternative optional fillings: • 1 cup dates, finely chopped • 1 cup yellow cheese, grated • 1/4 cup bacon, cooked crisp and crumbled
Preheat the oven to 400 degrees F. Prepare a muffin tin with cupcake liners.
Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center.
In a small bowl or 2 cup measuring cup, beat the egg with a fork. Stir the milk and oil into the egg.
Pour the egg mixture all at once into the well in the flour mixture.
Mix the egg mixture into the dry ingredients quickly and lightly with a fork until moistened, but do not beat. The batter will and should be lumpy.
Fold in the blueberries or your favorite alternative filling.
Pour the batter into the prepared muffin pan cups.
Bake until golden, about 25 minutes.