BLUEBERRY MUFFINS

 

  • Cooking Time: 25
  • Servings: 12
  • Preparation Time: 15

Ingredients

  • 2 cups flour
  • 2/3 cup plus 2 tablespoons sugar, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 1 egg, lightly beaten
  • 1 teaspoon grated orange peel
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup blueberries
  • 1/2 teaspoon McCormick® Ground Cinnamon

Directions

  • Preheat oven to 400°F. Lightly grease 12 muffin cups or line with paper baking cups; set aside.
  • Mix flour, 2/3 cup sugar, baking powder, baking soda and salt in large bowl. Mix sour cream, milk, oil, egg, orange peel and vanilla in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened (batter will be thick and slightly lumpy). Gently stir in blueberries.
  • Spoon batter into prepared muffin cups, filling each cup 2/3 full. Mix 2 tablespoons sugar and cinnamon. Sprinkle over muffins.
  • Bake 20 to 25 minutes or until toothpick inserted in center of muffins comes out clean. Serve warm with Honey Butter, if desired.
  • - Apple Muffins: Prepare batter as directed. Use 1 cup peeled, cored and chopped apple in place of the blueberries.
  • - Raspberry Muffins: Prepare batter as directed. Use 1 cup raspberries in place of the blueberries.

Notes

Make weekend mornings extra special with warm Blueberry Muffins. Serve with cinnamon- and nutmeg-spiced Honey Butter, if desired.

Categories: Bread  Muffin 

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