Blueberry Muffins

Name: Blueberry Muffins
Yield: 12 servings
Ingredients: 1/2 cup vegetable oil (or cooking oil of choice); 1 cup sugar; 2 eggs; 1/2 cup milk, low-fat, 1%; 1 teaspoon vanilla; 2 cups flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 cups blueberries (fresh or frozen)

Source: Pennsylvania Nutrition Education Network

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Make your own muffins from scratch with this recipe. If fresh blueberries are unavailable or costly, try using frozen blueberries.

Makes

12 servings

Ingredients

1/2 cup vegetable oil (or cooking oil of choice)
1 cup sugar
2 eggs
1/2 cup milk, low-fat, 1%
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries (fresh or frozen)

Directions

Wash hands with soap and water.
Preheat the oven to 375 °F.
Grease the muffin pans.
In a large mixing bowl, stir the oil and sugar until creamy.
Add eggs, milk and vanilla. Mix until blended.
In a medium mixing bowl, stir together the flour, baking powder, and salt.
Add the flour mix to the oil and sugar in the large bowl. Stir together.
Stir the blueberries into the batter.
Fill each muffin cup 2/3 full with batter.
Bake for 25 to 30 minutes.

Notes

Learn more about: Blueberries

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.