Welcome to the easiest, fluffiest, just-like-grandma-made-them blueberry muffins ever!
These one-bowl muffins have the greatest slightly-chewy and crispy top, and a fluffy crumb interior that is just bursting with blueberry flavor.
And they literally take less than 30 minutes to make.
Grandma’s Blueberry Muffins
1 ½ cups all-purpose flour
¾ cups granulated sugar
½ teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
¼ cup unsweetened applesauce
½ cup unsweetened almond milk, or more as needed
1 ½ cups fresh or frozen blueberries, plus extra for garnish
1. Preheat oven to 400F and line a standard muffin tray with liners.
2. In a large bowl whisk together flour, sugar, salt, and baking powder. Make a well in the center and add oil, applesauce, and almond milk. Stir just until a batter forms (it will be thick and sticky.) Gently fold in 1 cup of blueberries.
3. Scoop out batter into the prepared tray, filling each well about 2/3 full. Top with remaining half cup of blueberries, pressing each one gently into the muffin batter. Bake for 22 minutes or until a cake tester inserted in the center of a muffin comes out clean and the muffins are lightly golden.
