Blueberry Muffins
Make an especially good morning with fresh-baked fluffy goodness.
Quick Facts
- Prep Time: 15 minutes
- Bake Time: 15 to 18 minutes
- Yield: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon Argo® Baking Powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup corn oil
- 1 egg
- 1+ cup blueberries, fresh OR frozen
- Lemon zest
- Coarse raw sugar topping
Directions
- Preheat oven to 400˚F. Grease standard 12-hole muffin pan (2-1/2 x 1-1/4 inch cups) or line with paper baking cups.
- Combine flour, sugar, baking powder, and salt in a large mixing bowl. Whisk together milk, oil, and egg. Add to flour mixture and stir just until flour is moistened. Fold in lemon zest and blueberries.
- Divide batter evenly into prepared muffin pan.
- Bake 15 to 18 minutes or until a deep golden brown and toothpick inserted in center comes out clean. Transfer muffins to a wire rack to cool.
- Recipe Tip: To garnish, sprinkle tops of muffin batter with coarse raw sugar prior to baking.
