Start your morning with a fresh, warm Blueberry muffin. A crowd pleaser for all ages.
Prep: 10 min Total Time: 35 min Yield: 12 muffins
1 3/4 cups Hodgson Mill All Purpose White Flour, + 2 Tbsp (divided)
1/3 cup sugar
2-1/2 tsp baking powder
3/4 tsp salt
1 egg, well beaten
1 cup milk
1/3 cup vegetable oil
1 cup blueberries, (thawed & drained if frozen)
Preheat oven to 400°F. Prepare 12 muffin cups by lining with papers or spraying with nonstick cooking spray.
In a large bowl, mix 1-3/4 cups flour, baking powder and salt. Make a well in the center of the dry ingredients.
In a separate bowl, combine milk, egg, oil and sugar. Add all at once to dry ingredients; stir just until the dry ingredients are moistened. Toss berries in 2 Tbsp of flour (this keeps berries from settling to bottoms of cups). Gently fold in berries. Spoon batter into muffin cups; filling them 3/4 full.
Bake 22-25 minutes, until tops of muffins are golden brown. Remove from pan and serve immediately or cool on racks.