Need Something For a Grab And Go Breakfast

Being able to just use one bowl makes this a real keeper. Sometimes it isn’t just the baking part that keeps me from making great food for my family, it is having to deal with mess afterwards. Using muffin liners also makes cleaning pans extra easy!

QUICK AND EASY ONE-BOWL BLUEBERRY MUFFINS

INGREDIENTS
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 large egg
• 1/3-1/2 cup milk
• 1 1/2 teaspoons vanilla
• 6-8 ounces fresh or frozen blueberries
Optional glaze
• 1 teaspoon vanilla
• 1 tablespoon milk
• 1/2 cup powdered sugar

DIRECTIONS

1. Preheat oven to 400º F. Line a 12-slot muffin tin with paper liners.
2. In a large bowl whisk together the flour, sugar, baking powder, and salt.
3. Using a measuring cup that holds at least 1 cup, add the vegetable oil and egg. Then fill to the 1-cup mark with the milk.
4. Add vanilla and whisk until combined.
5. Add milk mixture to the bowl with flour mixture and stir to combine (do not over mix.)
6. Gently fold in the blueberries.
7. Evenly divide the batter between the muffin cups filling about 3/4 full.
8. Bake for 18-20 minutes until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.
9. Transfer to a cooling rack.
10. In the meantime, whisk together the vanilla and milk in a bowl.
11. Add in powdered sugar until desired consistency is reached.
12. Drizzle over warm muffins and enjoy!
    NOTES

Quick Tip: Muffins will keep at room temperature in airtight container for 2-3 days. To freeze, place them in freezer bags for up to 3 months. (Do not store or freeze with glaze.) When defrosted you can glaze them.

Recipe and Photo courtesy of Amy at Belly Full.