Combine first 4 ingredients in a large bowl; make a well in center of mixture. Stir together milk, oil, and eggs in a small bowl; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in frozen blueberries. (Batter will be thick.) Spoon batter into 12 greased muffin cups, generously filling completely full. Sprinkle batter evenly with 4 teaspoons sugar.
Bake at 400° for 20 to 25 minutes or until tops are golden and a wooden pick inserted in center comes out clean. Remove from pan immediately, and cool on a wire rack 5 minutes.
Great muffins that I would serve at brunch for guests anytime. My kids loved them too. I would agree with another reviewer that they were tricky to get out of the muffin pan even though it was thoroughly sprayed with cooking spray. None fell apart, but not a single one came out without some effort.
Yummy and looks great. Used fresh berries. A little hard on outside and soft inside. Sprinkled cinnamon & sugar on top. Making a 2nd batch to give to new neighbors. Best blueberry muffin recipe I've tried.
I added 2T milled flax seed in place of a small amount of oil. The muffins were very good. They baked up high and only took 25 minutes to bake. The batter was dense, as the recipe said, but the muffin was not heavy after being baked. Unfortunately, a few of the muffin tops split from the muffin bottoms when I removed them from the pan. I used a good non-stick plan and brushed it with Wilton Cake Release, which has always been no fail for me. I would have been disappointed about the splitting if I had been serving this to guests, but my kids loved them before school. I might try brushing the whole pan next time to avoid sticking to the top of the pan.
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