PREHEAT: 400° // PREP: 5 M // BAKE: 25-30 M // YIELDS: 12
1.5 cups flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup milk
1/4 cup vegetable oil
1 tsp vanilla extract
1 cup blueberries
1 cup chopped pecans (optional)
*Note: You can swap the blueberries for any other fruit or even make these chocolate chip muffins — this is a great universal muffin recipe!*
Preheat the oven to 400°. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until combined.
Make a well in the center of the dry ingredients and add in the milk, oil, vanilla, and egg. Whisk until combined. The batter will be thick — you can add a couple more tablespoons of milk if you want a thinner consistency.
Fold in the blueberries and pecans. Put one scoop of batter in each muffin liner. Sprinkle some cinnamon and sugar on top of each muffin, then bake for 25-30 minutes, or until golden. Let them cook for 15 minutes before enjoying!