HEAT oven to 400ºF. Spray muffin pans with no-stick cooking spray.
COMBINE flour, sugar, baking powder, baking soda, salt and cinnamon in medium bowl using a wire whisk.
COMBINE milk, oil and eggs in large bowl using a wire whisk until smooth.
ADD dry ingredients and mix until just blended (do not overmix). Add blueberries; stir just until evenly blended.
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.
Serving Size (1 muffin), Calories 180 (Calories from Fat 70), Total Fat 8g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 30mg, Sodium 180mg, Total Carbohydrate 26g (Dietary Fiber 1g, Sugars 13g), Protein 3g; Percent Daily Value*: Vitamin A 2%, Vitamin C 2%, Calcium 6%, Iron 6%.
*Percent Daily Values are based on a 2,000 calorie diet.
Butter Flavor, Crisco Results
For those who love the taste of butter, but demand the performance of shortening.