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Fant-Easy Blueberry Muffins

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“These muffins are both fantastic and easy...Thus the name! They are also easy to make dairy-free (DF)by substituting a non-dairy milk (soy, coconut, almond). I got the recipe from my mother-in-law, Marian Johnson.”
READY IN:
23mins
SERVES:
10-12
YIELD:
10-12 muffins
UNITS:
US

Ingredients Nutrition

  • 1 12 cups flour
  • 34 cup sugar
  • 2 teaspoons baking powder
  • 12 teaspoon salt
  • 13 cup vegetable oil (use oil for DF)
  • 1 egg
  • 23 cup milk (Approximately(add to oil and egg to make 1 1/8 c liquid total, Use coconut, almond or soy milk to ma)
  • 14 teaspoon almond extract (optional)
  • 14 teaspoon vanilla extract (optional)
  • 1 cup blueberries
  • 3 tablespoons turbinado sugar

Directions

  1. Stir together flour, sugar, baking powder and salt.
  2. In a 1 C liquid measuring cup, put oil or margarine, egg, extracts and enough milk to make 1 1/8°C.
  3. Whisk together.
  4. Fold into dry mixture and.
  5. Fold in fresh or frozen blueberries. (I use a little more than 1 C.).
  6. Sprinkle each muffin with a little turbinado sugar.
  7. Bake at 400 degrees for about 20 minutes.

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