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Bakeshop Blueberry Muffins

Yield Makes 1 dozen
Prep: 10 min., Bake: 25 min., Cool: 5 min. Utilize one of the most healthful types of berry in this muffin recipe. These large, bakery-style treats may be stored in a zip-top plastic bag in the freezer up to one month.

Ingredients

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup milk
  • 2/3 cup vegetable oil
  • 2 large eggs
  • 2 cups frozen blueberries
  • 4 teaspoons sugar

How to Make It

  1. 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.

  2. 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.

Grilling 101