Prep Time 10m
Cook Time 15m
Ready Time 27m
Yield 16 muffins

  • Crisco® Original No-Stick Cooking Spray
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 2/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup milk
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 2 large eggs, lightly beaten
  • 1 cup fresh blueberries, or frozen blueberries, unthawed
  • 1/4 cup coarse sugar
Preparation Directions
  • Step 1Heat oven to 400ºF. Spray muffin pans with no-stick cooking spray.
  • Step 2Combine flour, sugar, baking powder, baking soda, salt and cinnamon in medium bowl using a wire whisk.
  • Step 3Combine milk, oil and eggs in large bowl using a wire whisk until smooth.
  • Step 4Add dry ingredients and mix until just blended (do not overmix). Add blueberries; stir just until evenly blended.
  • Step 5Spoon batter into prepared pan. Bake until a toothpick inserted into the center comes out clean, about 15 to 20 minutes. Sprinkle muffins with coarse sugar (optional). Cool 5 minutes in pan on baking rack; remove from pan to cool further. Serve warm or cool.
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