Super Blueberry Muffins
Mom's Blueberry Muffins recipe
Yield
12 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | large |
eggs
unbeaten |
|
| 1 ¼ | cups |
sugar
|
|
| ¼ | cup |
vegetable oil
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
blueberries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
unbeaten |
|
| 296 | ml |
sugar
|
|
| 59 | ml |
vegetable oil
|
|
| 15 | ml |
baking powder
|
|
| 237 | ml |
milk
|
|
| 5 | ml |
salt
|
|
| 473 | ml |
blueberries
|
|
Directions
Mix dry ingredients together.
Add eggs, oil, and milk, mix well.
Stir in blueberries.
(Best to use fresh berries as the batter can turn purple when frozen ones are used.)
Bake at 350℉ (180℃) for 10 minutes or until fork inserted is dry.
