Blueberry Muffins (TL;DR)

1 1/2 cups flour
3/4 cup sugar
1/4 teaspoon fine sea salt
2 teaspoons baking powder

1/3 cup (80 ml) oil;
1 large egg
1/3 – 1/2 cup (80 ml – 120 ml) X milk
1 1/2 teaspoons vanilla extract
1 cup blueberries

  • OVEN & MUFFIN CUPS: Heat oven to 400 degrees Fahrenheit.

Add: 1 ½ cups of flour, ¾ cup of sugar, 2 teaspoons baking powder, ¼ teaspoon fine sea salt in a large bowl. Quick fork mix

Add 1/3 oil to jug that holds at least 1 cup. Add 1 egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add 1 ½ teaspoon vanilla and use fork to combine.

Add mixture to the bowl, use a fork to combine. Do not over mix. Throw in the blueberries.

To thick, add milk. To thin, add flour.

  • BAKE

Scoop into muffin cups. Don’t past the paper tops to avoid a mess.

Bake muffins 15 to 20 minutes . 22ish for 8 muffin in. Criteria: Until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.

Credit to the original recipe: