Classic Blueberry Muffins

10 min
15 min
16 muffins

INGREDIENTS:

• Crisco® Original No-Stick Cooking Spray
• 2 cups Pillsbury BEST® All Purpose Flour
• 2/3 cup sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup milk
• 1/2 cup Crisco® Pure Vegetable Oil
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries, or frozen blueberries, unthawed
• 1/4 cup coarse sugar (optional)

PREPARATION DIRECTIONS:

1. 1.
   HEAT oven to 400ºF. Spray muffin pans with no-stick cooking spray.


2. 2.
   COMBINE flour, sugar, baking powder, baking soda, salt and cinnamon in medium bowl using a wire whisk.


3. 3.
   COMBINE milk, oil, eggs and vanilla in large bowl using a wire whisk until smooth.


4. 4.
   ADD dry ingredients and mix until just blended (do not overmix). Add blueberries; stir just until evenly blended.


5. 5.
   SPOON batter into prepared pan. Bake until a toothpick inserted into the center comes out clean, about 15 to 20 minutes. Sprinkle muffins with coarse sugar (optional). Cool 5 minutes in pan on baking rack; remove from pan to cool further. Serve warm or cool.