Blueberry Muffins
Don’t have avocado oil? Use any neutral oil, like canola or grape seed.
- Contains Dairy
- Contains Eggs
- Contains Wheat
Ingredients
- Nonstick cooking spray
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar, plus 1 tablespoon for muffin tops, divided
- 1/4 teaspoon kosher salt
- 2 tablespoons baking powder
- 1/3 cup avocado oil
- 1 large egg
- 1/2 cup whole milk
- 1 1/2 teaspoons vanilla extract
- 1 cup fresh or frozen blueberries
- Cupcake Liners
- Large Bowl
- Large Spoon
- Medium Bowl
- Rubber Spatula
- Whisk
Instructions
Step 1
Preheat oven to 400°F. Line Ninja™ Foodi™ NeverStick™ Premium 12 Cup Muffin Pan with cupcake liners, then lightly liners with cooking spray. Set aside.
Step 2
In a large bowl, add the flour, sugar, baking powder, and salt, then mix to combine.
Step 3
In a separate medium bowl, add the oil, egg, milk, and vanilla, and whisk to combine.
Step 4
Add milk mixture to flour mixture and mix until just combined (be careful not to overmix). Gently fold in the blueberries.
Step 5
Divide batter evenly amongst muffin pan. Sprinkle tops of each muffin evenly with remaining sugar.
Step 6
Transfer muffins to oven and bake for 15 to 20 minutes, or until lightly golden brown and a toothpick inserted into middle of muffins comes out clean, or with few crumbs.
Step 7
When cooking is complete, allow muffins to cool for 10 minutes in muffin tray, then transfer to a metal cooling rack to cool completely. Serve or store in a resealable plastic bag at room temperature for up to 3 days.