Lately, I find myself racking my brain for different breakfast ideas. I start to get tired of the same old same old, especially for breakfast. Typically, I don't mind eating the same lunches and dinners, but waking up to the same breakfast everyday is tough for me. I'm currently alternating between protein shakes and protein bars because I'm finding it hard to hit all my protein goals without it, but I wanted something that was just as easy and convenient with a little more flavor and pizzazz! I recently went blueberry picking for the first time ever, and thus, blueberry muffins are the choice of breakfast for the week!
Have you ever been blueberry picking? Picking our own fruits and vegetables isn't something I ever did growing up because in Arizona, we don't tend to grow a lot of stuff like that, at least not in the city. Here in New Hampshire, I'm fortunate enough to live near a bunch of local farms that allow you to pick produce and I'm having a blast! So far this year we've picked strawberries, blueberries, and raspberries (unless you're counting the romaine and jalapenos we've already harvested from our own garden this year)! Picking my own food is probably one of my favorite things ever. It's nice to enjoy some quality farm to table food and we have a ton of fun picking food together as a family!
As you can tell, I'm pretty happy here in New Hampshire. I'm healthier, get to spend more time outdoors, and generally am just enjoying life more being connected with nature and doing things like growing my own food. I wanted to spread a little of that love by sharing this delicious blueberry muffins recipe with you - so please enjoy! Let me know how you like them if you decide to make them!
Quick & Easy One Bowl Blueberry Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar (plus 1 tbsp for muffin tops)
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3-1/2 cup milk
- 1 1/2 tsp vanilla extract
- 6-8 ounces fresh or frozen blueberries
Preheat oven to 400º F
In a large bowl whisk flour, sugar, baking powder and salt.
Use a measuring cup that holds at least 1 cup and add the vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk).
Add vanilla and whisk until combined.
Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick).
Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
Divide the batter between the muffin cups filling about ½ full.
Sprinkle a little sugar on top of each muffin.
Bake for 15-20 minutes.