Blueberry Muffins with Sausage
Delight in these moist and fluffy blueberry muffins paired perfectly with savory breakfast sausage links for a balanced and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 muffins and 8 sausage links
Ingredients
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 cup whole milk
1 teaspoon vanilla extract
1 cup fresh blueberries
8 breakfast sausage links (beef or turkey)
1 tablespoon butter (for greasing muffin tin)
Instructions
Preheat the oven to 400°F (200°C).
Grease a muffin tin with butter or line with paper muffin liners.
In a large bowl, whisk together the flour, sugar, salt, and baking powder.
In a separate bowl, beat the egg, then add the vegetable oil, milk, and vanilla extract; mix well.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
Fold in the fresh blueberries carefully to avoid breaking them.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Place the muffin tin in the oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
While the muffins bake, heat a skillet over medium heat and cook the sausage links, turning occasionally, until browned and cooked through, about 10 to 12 minutes.
Remove muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack.
Serve the warm blueberry muffins alongside the cooked sausage links.