Name: Elsie’s Classic Blueberry Muffins
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 cup all-purpose flour; 3/4 cup granulated sugar; 1 tsp fine sea salt; 2 tsps baking powder; 1/3 cup neutral-flavored oil; 1/2 cup Borden Milk; 8 oz fresh or frozen blueberries

Dessert30 minServes 4

Instructions

Heat oven to 400 degrees Fahrenheit. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.

Whisk the flour, sugar, baking powder, and salt in a large bowl.

Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.

Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.

Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.

Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.

To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

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Ingredients

1.5 cup all-purpose flour
3/4 cup granulated sugar (plus 1 tablespoon for muffin tops)
1 tsp fine sea salt
2 tsps baking powder
1/3 cup neutral-flavored oil (canola, vegetable and grape seed are great)
1/2 cup Borden Milk (whole or 2% recommended)
8 oz fresh or frozen blueberries (see notes about frozen berries (about 1 cup))

At a Glance

Cook Time

30m

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Total

30 min