Blueberries and Cream Muffins

Published May 13 2020

Blueberries and Cream Muffins

1 egg
½ cup sugar
¼ cup milk
¼ teaspoon vinegar
½ teaspoon vanilla extract
½ cup vegetable oil
1 ½ cups flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup fresh blueberries
½ cup white chocolate chips
-OR- 1 cup of your favorite mix ins


Heat oven to 375°F. Grease a muffin pan or fill it with muffin liners. 

In a medium bowl, whisk together the egg, sugar, milk, vinegar and vanilla. Whisk in the oil. Add the flour, baking powder, baking soda and salt and whisk until smooth. Stir in the blueberries and white chocolate chips.

Using a measuring cup or ice cream scoop, spoon in ⅓ cup of batter into each muffin liner. Batter will level up right under the lip of the liner (but shouldn’t go over!)

Bake for 18 to 20 minutes until the muffin tops brown slightly. Let muffins cool slightly before digging in. Store in an airtight container on your counter for up to 5 days.