I make these muffins all the time. They are super simple and a fan favorite. They are literally the perfect muffin. We often have a big crowd at the beach over the summer and a dozen muffins fills a hole at breakfast. They are also great for menu planning for the week!
I started making these with berries that I had around. Then it turned to fall and I tried it with apples and cinnamon - totally worked great. So I kept trying all of the other fruits that I had on hand. It totally works every time. You cannot go wrong with these muffins! I gave some ideas for mix ins at the bottom so you can see what all of your options are!
Options:
Apples + 1 teaspoon cinnamon
Blueberries + 1 teaspoon lemon zest
Strawberries
Clear out the fridge of all different berries
Raspberries
Blackberries + 1 teaspoon lemon zest
Any Fruit Muffin
makes one dozen
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/3 cup canola oil
1 egg
1 teaspoon vanilla
1/2 cup milk
1/2 cup chopped fruit
1 cup sour cream or plain yogurt
2 tablespoons big chunky sugar of your choice
STEP 1
Preheat oven to 325 degrees. Grease the muffin tins. Combine together the flour, sugar and baking powder.
STEP 2
Whisk together the egg, oil, milk and vanilla. Combine the flour mixture with the egg mixture. Then fold in the yogurt.
STEP 3
Add the fruit and carefully stir in. Scoop evenly into the muffin tins.
STEP 4
Sprinkle the top with the crusty sugar of your choice and bake 15-20 minutes until a toothpick comes out clean.