HEAT oven to 400ºF. Spray muffin pans with no-stick cooking spray like Baker’s Joy®.
COMBINE flour, sugar, baking powder, baking soda, salt and cinnamon in medium bowl using a wire whisk.
COMBINE milk, oil and eggs in large bowl using a wire whisk until smooth.
ADD dry ingredients and mix until just blended (do not overmix). Add blueberries; stir just until evenly blended.
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
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
HEAT oven to 400ºF. Spray muffin pans with no-stick cooking spray like Baker’s Joy®.
COMBINE flour, sugar, baking powder, baking soda, salt and cinnamon in medium bowl using a wire whisk.
COMBINE milk, oil and eggs in large bowl using a wire whisk until smooth.
ADD dry ingredients and mix until just blended (do not overmix). Add blueberries; stir just until evenly blended.
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.
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