Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup blueberries or mini chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine milk, oil, egg, and vanilla extract.
- Pour wet ingredients into dry ingredients and gently mix until just combined. Fold in blueberries or chocolate chips if using.
- Divide batter evenly among muffin wells, filling about 2/3 full.
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool slightly before serving or packing into lunchboxes.
Notes
- For a dairy-free version, use almond or coconut milk.
- Store in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 90 Kcal
- Sugar: 4g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg