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recipe_520

Classic Blueberry Muffins

Prep Time:
15 minutes

Cook Time:
15 to 20 minutes

Servings:
1 dozen muffins

Prep Time:
15 minutes

Cook Time:
15 to 20 minutes

Servings:
1 dozen muffins

Classic Blueberry Muffins

INGREDIENTS

Classic Blueberry Muffins

  • 2 C. (500 mL) all-purpose flour
  • 2/3 C. (150 mL) sugar
  • 1 Tbsp. (15 mL) baking powder
  • 1/2 tsp. (2 mL) salt
  • 1 tsp. (5 mL) ground Saigon cinnamon
  • 1 C. (250 mL) milk
  • 1/2 C. (125 mL) Crisco® Pure Vegetable Oil
  • 2 large eggs, lightly beaten
  • 1 C. (250 mL) fresh blueberries
  • 1/4 C. (50 mL) coarse sugar (optional)

DIRECTIONS

  1. Heat oven to 400ºF (200ºC).
  2. Grease or line with paper C. a standard 12-muffin pan.
  3. Combine flour, sugar, baking powder, salt and Ground Saigon Cinnamon using a wire whisk. Set aside.
  4. Combine milk, oil and eggs using a wire whisk until smooth.
  5. Add the dry ingredients and mix until just blended – do not over mix.
  6. Add the blueberries and stir just until evenly blended.
  7. Spoon (or use an ice cream scoop) batter into the prepared pan. Bake until a toothpick inserted into the centre comes out clean, about 15 to 20 minutes. Sprinkle muffins with coarse sugar (optional). Cool in pans on a baking rack for 5 minutes then remove.