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Blueberry Muffins

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Classic Blueberry Muffins

By: Crisco® Olive Oil

"Nothing beats warm blueberry muffins! A sprinkling of sugar on top makes these muffins an irresistible favorite."

Rate/Review | Read Reviews (2)

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 dozen

Ingredients

CRISCO® No-Stick Cooking Spray
2 cups all-purpose flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup milk
1/2 cup CRISCO® Oil
2 eggs
1 cup fresh blueberries (if using frozen, see note)
1/4 cup coarse sugar, optional

Directions

Preheat oven to 400 degrees. Spray a standard 12-muffin tin with CRISCO® No Stick Cooking Spray. Set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside. In another medium bowl, whisk the milk, CRISCO® Oil and eggs until smooth. Add the dry ingredients and mix just until blended- do not over mix. Add the blueberries and stir just until evenly blended.
Spoon batter into the prepared tins. Bake until a toothpick inserted into the center comes out clean, about 15-20 minutes. Sprinkle muffins with coarse sugar (optional). Cool in tins on a baking rack for 5 minutes then remove.