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Ingredients
- 2 3/4 cups King Arthur Unbleached Self-Rising Flour
- 3/4 cup granulated sugar
- 3/4 cup milk or buttermilk, or 2/3 cup liquid whey (drained from yogurt)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 to 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon cinnamon-sugar or coarse white sparkling sugar, optional, for sprinkling on top
Details
Servings 12
Preparation time 20mins
Cooking time 30mins
Preparation
Step 1
Preheat oven to 400°F.
1. Prepare the muffin pan by greasing the cups or lining them with papers, then spraying the papers with non-stick baking spray; this helps release the muffins from the papers.
2. Whisk together the flour and sugar.
3. In a separate bowl, whisk together the milk, oil, eggs, and vanilla. Add to the dry ingredients, stirring until the flour is moistened; it will be a bit lumpy.
4. Quickly and gently stir in the blueberries.
5. Fill the muffin cups 3/4 full; sprinkle muffins with sugar, if you like.
6. Bake the muffins for 20 to 25 minutes, or until they're golden brown and a cake tester or toothpick inserted into the center comes out clean.
7. Remove the muffins from the oven, and allow them to cool for 3 to 5 minutes in the pan. Remove them from the pan and serve warm or at room temperature. Wrap airtight and store at room temperature for several days; freeze for longer storage.
8. Yield: 12 muffins.
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