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Breads & Baked Goods, Breakfast

Blueberry Muffins

Ninja Test Kitchen
Recipe by Ninja Test Kitchen

Tip: Cooking Mode

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  • Prep 10 mins
  • Total 30 mins
  • Easy
  • Serves 12

TIP: Don’t have avocado oil? Use any neutral oil, like canola or grape seed.

Compatible with

Allergies

  • Contains Wheat
  • Contains Eggs
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Wheat, Eggs, Milk/Dairy

Cooking mode

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  • 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

Utensils

  • Cupcake Liners
  • Large Bowl
  • Medium Bowl
  • Whisk
  • Rubber Spatula
  • Large Spoon
  • 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.

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