Classic blueberry muffins

When it comes to muffins, the first thing that comes to mind is these American muffins with milk.

Ingredients

• Milk - 180 ml
• Vegetable oil - 100 ml
• Egg - 1 pc.
• Sugar - 200 g
• Flour - 250 g (2 cups with a capacity of 200 ml)
• Baking powder - 2 teaspoons
• Blueberries (I have frozen) - 1 cup 200 ml
• Vanilla extract (or vanilla sugar) - 1 teaspoon
• Ground nutmeg - 1 pinch (optional)
• Salt - 1 pinch

Directions

1. Prepare the ingredients.
2. Line muffin cups with paper liners or grease them with vegetable oil.
3. Since the dough cooks very quickly, turn on the oven to warm up to 200 ° C.
4. Sift flour with baking powder into a bowl, add salt, sugar and nutmeg. Nutmeg, if desired, can be excluded, supplemented or replaced with cinnamon, cardamom, ginger, dried zest, etc.
5. (If you are using vanilla sugar (rather than extract), add it to this dry ingredient mixture.)
6. Thoroughly mix the ingredients until they are evenly distributed.
7. In another bowl, combine vegetable oil, milk, vanilla extract and egg.
8. Stir the ingredients until smooth. No need to beat.
9. Make a well in the dry ingredients and pour in the liquid mixture.
10. Stir with a spatula or a regular spoon with quick movements. It is not necessary to achieve a smooth and uniform consistency - as soon as all the flour is moistened, stop stirring.
11. Add the blueberries and fold them into the batter with a few movements.
12. Divide the dough into molds.
13. Bake the blueberry muffins in a preheated 200-degree oven for about 20 minutes, or until dry-skewered (it should come out of the center of the muffin without sticky dough).
14. Let the blueberry muffins cool slightly and serve.
15. Bon appetit!