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