Blueberry Muffins

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Blueberry Muffins


  • 1 3/4 cups Hodgson Mill All Purpose White Flour
  • 1/4 cup + 2 Tbsp, divided sugar
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 egg, well beaten
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1/2 cup blueberries


Preheat oven to 400 degrees F. Prepare muffin tins (for 12 muffins) by lining with muffin papers or spraying with non-stick cooking spray.

Mix Unbleached Flour with sugar, baking powder, and salt in mixing bowl and make a well in the center. In a separate bowl, combine egg, milk, sugar and oil. Add all at once to dry ingredients; stir until the dry ingredients are moistened. Fold in blueberries. Spoon batter into muffin tins, filling them 3/4 full.

Bake for 25 minutes, until tops are golden brown. Remove from pan and serve immediately or cool on racks.

(To substitute fresh or frozen blueberries: increase quantity of berries to 1 cup and decrease milk to 3/4 cup)


Serves 12 Each serving: 162 calories, 3g protein, 22g carbohydrates, 7g fat, 1g saturated fat, 19mg cholesterol, 251mg sodium, total dietary fiber 1g. Print this Recipe

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