This is one of Betty Crocker's tried and true recipes. A never fail classic muffin recipe that is a great addition to your breakfast table.
Betty Crocker's Blueberry Muffins
Ingredients:
3/4 cup milk
1/2 cup vegetable oil
1 egg
2 cups-all purpose flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup fresh or drained canned blueberries or 3/4 cup frozen blueberries, thawed and well drained*
Instructions:
Heat oven to 400 degrees. Grease muffin bottoms only of 12 medium muffin cups or line with paper baking cups. Beat milk, oil and egg. Stir in flour, sugar, baking powder and salt; all at once, just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter among muffin cups. Sprinkle with sugar if desired. Bake until golden brown, 18 to 20 minutes. Immediately remove from pan. 1 dozen muffins; 195 calories per muffin.
*I used 3/4 cup frozen blueberries without thawing them and they turned out just fine.
Betty Crocker's Blueberry Muffins
Ingredients:
3/4 cup milk
1/2 cup vegetable oil
1 egg
2 cups-all purpose flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup fresh or drained canned blueberries or 3/4 cup frozen blueberries, thawed and well drained*
Instructions:
Heat oven to 400 degrees. Grease muffin bottoms only of 12 medium muffin cups or line with paper baking cups. Beat milk, oil and egg. Stir in flour, sugar, baking powder and salt; all at once, just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter among muffin cups. Sprinkle with sugar if desired. Bake until golden brown, 18 to 20 minutes. Immediately remove from pan. 1 dozen muffins; 195 calories per muffin.
*I used 3/4 cup frozen blueberries without thawing them and they turned out just fine.
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