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Ingredients
| all-purpose flour (unsifted): 1 cup |
| light brown sugar (packed): 3 Tbl |
| granulated sugar: 2 Tbl |
| baking powder: 1 tsp |
| salt: 1 dash |
| unsalted butter: 6 Tbl (melted) |
| all-purpose flour (unsifted): 1 3/4 cups |
| baking powder: 2 1/4 tsp |
| salt: 1/2 tsp |
| granulated sugar: 1 cup |
| eggs: 2 (large) |
| canola oil - for salads, woks and light frying: 1/2 cup |
| whole milk: 3/4 cup |
| pure vanilla extract: 1 tsp |
| blueberries: 1 1/2 cups |
Blueberry Muffins
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
18 serving(s)
Tags
- Preheat oven: 375 degrees F.
- Line muffin cups with paper or foil liners or spray with cooking spray.
- TOPPING INSTRUCTIONS:.
- In medium bowl, combine all topping ingredients.
- Stir in melted butter, then pinch the mixture until it forms small pea-size clumps.
- MUFFIN INSTRUCTIONS:.
- In a medium bowl, combine and mix the flour, baking powder and salt.
- In a large bowl, combine the sugar, eggs and oil. Beat with a handheld electric mixer on low speed until combined.
- Beat in the milk and vanilla.
- Add the flour mixture all at once. Beat at low speed until smooth.
- Stir in the berries.
- Spoon the batter into the cups util 3/4 full.
- Sprinkle each topping.
- Bake for about 30 minutes or until golden and a toothpick inserted in the center comes out with a few moist crumbs attached.
- Let cool in pan for 10 minutes before serving.
- NOTE: DO NOT OVERBEAT THE BATTER.
- OPTION: Substitute cranberries and add 1/2 teaspoon orange zest to batter.