Prep Time 10 min
Cook Time 15 Min
Servings 16
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 1/2 tsps. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 cup milk
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 2 large eggs
  • 1 cup fresh blueberries
  • 1/4 cup coarse sugar

Directions

  • Step 1

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

  • Step 2

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

  • Step 3

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

  • Step 4

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

  • Step 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.

Serving size
(1 muffin)

  • Calories 180
  • Calories from Fat70g
  • Total Fat 8g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 30mg
  • Sodium 180mg
  • Potassium 0mg
  • Total Carbohydrates 26g
  • Dietary Fiber 1g
  • Sugars 13g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet