Blueberry (Or Chocolate Chip) Mini Muffins

This is my go-to recipe for blueberry or chocolate chip muffins. These are soft and moist and stay that way even when cooled. I think they are the perfect sweetness, too. An endless variety of mix-ins can be used. (Recipe is scaled down for 16-18 mini or 5-6 standard muffins.)

• Ready In: 25 mins
• Yields: 16-18 mini muffins

Ingredients

• DRY

• 1  cup all-purpose flour (1 cup weighs 4.5 oz)
• 3⁄8 cup white sugar
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 3⁄4 cup blueberries (or other mix-ins) or 3⁄4 cup chocolate chips (or other mix-ins)

• WET

• 1  egg
• 1⁄2 cup skim milk
• 1⁄8 cup  grapeseed oil or 1⁄8 cup canola oil
• 1 1⁄2 teaspoons vanilla extract

Directions

1. Preheat oven to 375 deg. F.
2. Whisk dry ingredients and mix-ins in one bowl and set aside.
3. Whisk wet ingredients in another bowl. Add milk mixture to flour mixture and use a spatula to very gently fold mixtures together, about 5 or 6 strokes only. There will be lumps; do not over-mix.
4. Spoon batter into greased mini muffin tin and bake at 375 deg. F. for 10-12 minutes, or until tops are golden brown.