Blueberry Muffins

Blueberry Muffins  

2 cups all-purpose flour

2/3 cup white sugar

1 tbsp. baking powder

1 tsp. salt

½ tsp. cinnamon

¾ cup milk

1/3 cup vegetable oil

2 eggs

1½ cups fresh or frozen blueberries

Combine dry ingredients in large bowl and mix well.  Gently stir in blueberries. In large measuring cup combine eggs, oil and milk and stir to blend. Combine to dry ingredients and stir just to moisten.  Spoon into lightly greased muffin tins and bake 400º for 20-25 minutes until golden brown.  Remove from tins immediately.

Optional Lemon Glaze:  Combine ½ cup confectioner’s sugar with 2-3 tsps. lemon juice and drizzle over muffins.

© Crackerberries 2014

Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins

 

1 cup all-purpose flour

1 cup whole wheat flour

3½ tsp. baking powder

½ tsp. salt

¾ cup milk

½ cup vegetable oil

1 egg, slightly beaten

1 cup fresh or frozen blueberries

Heat oven to 400º

 
Spray bottoms of 12 muffin tins or line with paper baking cups.  Mix dry ingredients together.  Gently stir in blueberries.  Combine milk, egg and vegetable oil and add to dry ingredients stirring just to moisten.  Divide amongst muffin cups.  Sprinkle with cinnamon sugar (optional).  Bake 400º 18-22 minutes.  Cool 1 minute before removing from pan.

 

© Crackerberries 2014