Traditional muffin recipe: Blueberry muffins!
- 3 cups flour, spooned in
- 1 cup white sugar
- 1 Tbsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- 1 cup milk
- ¼ cup Crosby’s Fancy Molasses
- ¼ cup canola or grape seed oil
- 1 tsp vanilla
- 2 cups blueberries
Preheat oven to 400°F and line muffin tins with papers or use a silicone muffin pan. In a medium bowl whisk together liquid ingredients. In a large bowl whisk dry ingredients.
Add liquid mixture to dry ingredients and stir gently 2-3 times. Add the berries and mix just until the flour is moistened. (Mixing should be held to a minimum – a light stirring for 10 to 20 seconds. Batter will be lumpy and will break into coarse globs.
Pour into muffin cups and fill to the top. Bake until golden brown, about 20 minutes.
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