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### 🍽 How to Make Them
1. **Preheat oven** to 375°F (190°C). Line or grease a 12-cup muffin tin.
2. In a large bowl, whisk together **flour**, **sugar**, **salt**, and **baking powder**.
3. In a measuring cup or separate bowl, combine **oil**, **egg**, and **milk**. Add vanilla if using.
4. **Mix wet into dry** just until combined — don’t overmix. The batter should be thick but scoopable.
5. Gently fold in the **blueberries**.
6. Divide batter evenly between muffin cups. Fill them about ¾ full.
7. Sprinkle tops with a little sugar for that golden crunch (optional but recommended).
8. **Bake** for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
9. Let cool for a few minutes before serving warm — or cool completely and store in an airtight container.
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### 💡 Tips to Keep It Cheap & Tasty
* **Use frozen blueberries**: They’re cheaper and available year-round.
* **Make your own muffin liners**: Cut parchment paper into squares and press them into the tin.
* **Swap ingredients**: Out of oil? Use applesauce or melted margarine. No milk? Try water or a mix with yogurt.
* **Stretch the batch**: Add a mashed banana or a handful of oats to bulk up the batter for more muffins.
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### Muffins That Don’t Break the Bank
These muffins are proof that homemade can be both **budget-friendly and better than store-bought**. Perfect for busy mornings, lunchbox treats, or cozy coffee breaks, they offer comfort, convenience, and flavor — all for pennies per muffin.
So next time you see a pint of blueberries on sale, grab them. Because your kitchen’s about to smell amazing.
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Would you like a printable recipe card, a meal-prep guide to pair with this, or a social media version with tips?
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