Recipes Search-Header
Recipes Search-Header
Muffins

Classic Blueberry Muffins

classic-blueberry-muffins

Cook Time: 15 Min

Yield: 16 Servings

Rating:
Click to rate this recipe!
Share:
classic-blueberry-muffins

Ingredients

  • 2 C. all-purpose flour
  • 2/3 C. sugar
  • 2 1/2 tsp. Clabber Girl® Baking Powder
  • 1/4 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 C. milk
  • 1/2 C. Crisco® Pure Vegetable Oil
  • 2 large eggs
  • 1 C. fresh blueberries
  • 1/4 C. coarse sugar

Directions

  1. HEAT oven to 400ºF. Spray muffin pans with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE flour, sugar, baking powder, baking soda, salt and cinnamon in medium bowl using a wire whisk.
  3. COMBINE milk, oil and eggs in large bowl using a wire whisk until smooth.
  4. ADD dry ingredients and mix until just blended (do not overmix). Add blueberries; stir just until evenly blended.
  5. SPOON batter into prepared pan. Bake until a toothpick inserted into the center comes out clean, about 15 to 20 minutes. Sprinkle muffins with coarse sugar (optional). Cool 5 minutes in pan on baking rack; remove from pan to cool further. Serve warm or cool.

Classic Blueberry Muffins

classic-blueberry-muffins

Cook Time: 15 Min

Yield: 16 Servings

Ingredients

  • 2 C. all-purpose flour
  • 2/3 C. sugar
  • 2 1/2 tsp. Clabber Girl® Baking Powder
  • 1/4 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 C. milk
  • 1/2 C. Crisco® Pure Vegetable Oil
  • 2 large eggs
  • 1 C. fresh blueberries
  • 1/4 C. coarse sugar

Directions

  1. HEAT oven to 400ºF. Spray muffin pans with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE flour, sugar, baking powder, baking soda, salt and cinnamon in medium bowl using a wire whisk.
  3. COMBINE milk, oil and eggs in large bowl using a wire whisk until smooth.
  4. ADD dry ingredients and mix until just blended (do not overmix). Add blueberries; stir just until evenly blended.
  5. SPOON batter into prepared pan. Bake until a toothpick inserted into the center comes out clean, about 15 to 20 minutes. Sprinkle muffins with coarse sugar (optional). Cool 5 minutes in pan on baking rack; remove from pan to cool further. Serve warm or cool.

Popular Recipes

Here are other baking recipes we think you might like to try.

Rugelach

48 minutes + chilling
24 servings