Soft Blueberry Muffins

Kosher Intelligence Kosher Intelligence
5.0 (1 reviews)

Pack your kids off to school with these delicious, simple muffins and get smiles as they head out in the morning!

Generated by Leah Gottheim

30m 6
Easy Vegetarian Pescatarian Dairy Freezer-Friendly

Contains: Gluten, Wheat, Egg, Dairy

Directions

  1. Preheat oven to 375 degrees Fahrenheit. Line a muffin tin or grease well.

  2. In a large bowl, whisk flour, sugar, baking powder, salt, and cornstarch if using.

  3. In another bowl, whisk eggs, oil, milk, and vanilla.

  4. Gently stir wet ingredients into dry just until combined. Do not overmix.

  5. Fold in blueberries.

  6. Scoop into muffin cups, filling about 3/4 full.

  7. Bake 18–22 minutes until tops are set and a toothpick comes out clean.

  8. Cool completely before storing.

Notes:
These blueberry muffins can be stored at room temperature for 2–3 days in an airtight container, refrigerated for up to a week, or frozen for up to 1–2 months—wrap individually or in a freezer-safe container.

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