Basic Muffins

Need an easy weekend breakfast treat? Or something to sweeten the deal when you go apartment hunting? Homemade muffins are the way to go!

This is a blank slate recipe that can be seasoned with spices like cinnamon, allspice, or citrus zest, or jazzed up with some fresh fruit like blueberries, strawberries, or apples. If using frozen fruit, thaw fruit in the fridge and drain excess liquid before stirring into the batter.

Basic Muffins
Makes 12 muffins
Adapted from Joanne and Adam Gallagher's Easy Blueberry Muffins

1½ cups flour
¾ sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup canola oil
1 egg
½ cup milk
1 teaspoon vanilla extract
1 cup fresh fruit (in pieces no larger than ½ inch in diameter)

1. Preheat oven to 400°F. Line a 12-muffin pan with paper liners.
2. Measure flour, sugar, salt, and baking powder into a large bowl and whisk until everything's incorporated.
3. In a 1-cup measure (like this), combine canola oil and egg, and whisk together. Add enough milk so that the liquids reach the 1-cup line.
4. Pour liquid into the dry ingredients and add vanilla. Stir until just combined. Fold in fruit.
5. Spoon batter into the paper liners and bake for 15-20 minutes, or until a toothpick inserted into the center emerges clean. Let cool for 5 minutes before transferring to a cooling rack.