Classic Blueberry Muffins Recipe

Name: Classic Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 DOZEN MUFFINS
Ingredients: non-stick cooking spray; 2 cups (500 mL) Robin Hood® Original All Purpose Flour; 2/3 cup (150 mL) sugar; 1 tbsp (15 mL) baking powder; 1/2 tsp (2 mL) salt; 1 tsp (5 mL) ground cinnamon; 1 cup (250 mL) milk; 1/2 cup (125 mL) Crisco® Vegetable Oil; 2 large eggs, lightly beaten; 1 cup (250 mL) fresh blueberries; 1/4 cup (50 mL) coarse sugar (optional)

Ingredients

non-stick cooking spray
2 cups (500 mL) Robin Hood® Original All Purpose Flour
2/3 cup (150 mL) sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1 tsp (5 mL) ground cinnamon
1 cup (250 mL) milk
1/2 cup (125 mL) Crisco® Vegetable Oil
2 large eggs, lightly beaten
1 cup (250 mL) fresh blueberries
1/4 cup (50 mL) coarse sugar (optional)

PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 1 DOZEN MUFFINS

Instructions

Heat oven to 400ºF (200ºC).
Grease or line with paper cups a standard 12-muffin pan.
Combine flour, sugar, baking powder, salt and cinnamon using a wire whisk. Set aside.
Combine milk, oil and eggs using a wire whisk until smooth.
Add the dry ingredients and mix until just blended - do not over mix.
Add the blueberries and stir just until evenly blended.
Spoon (or use an ice cream scoop) batter into the prepared pan.
Bake until a toothpick inserted into the centre comes out clean, about 15 to 20 minutes. Sprinkle muffins with coarse sugar (optional).
Cool in pans on a baking rack for 5 minutes then remove.