HOMEMADE BLUEBERRY MUFFINS

Homemade Blueberry Muffins image

These spongy blueberry muffins are ready in just 45 minutes.

Provided by By Betty Crocker Kitchens

Time 45m

Yield 12

Number Of Ingredients 10

Ingredients

Cooking spray to grease muffin cups or 12 paper baking cups
1 cup fresh, frozen or canned blueberries
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 large egg
2 cups all-purpose flour
1/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt

Steps:

Heat the oven to 400°F. Spray just the bottoms of 12 regular-size muffin cups with the cooking spray, or line each cup with a paper baking cup.
If using canned blueberries, drain them in a strainer. Rinse fresh or canned blueberries with cool water, and discard any crushed ones. Do not thaw frozen blueberries. Pull off any stems from blueberries.
In a large bowl, beat the milk, oil, vanilla and egg with a fork or wire whisk until well mixed. Stir in the flour, sugar, baking powder and salt all at once just until the flour is moistened. The batter will be lumpy. If the batter is mixed too much, the muffins will have high peaks instead of being rounded.
Carefully stir in the blueberries. Spoon the batter into the muffin cups, dividing batter evenly.
Bake 20 to 25 minutes or until golden brown. If baked in a sprayed pan, let stand about 5 minutes in the pan, then remove muffins from pan to a cooling rack. If baked in paper baking cups, immediately remove muffins from the pan to a cooling rack. Serve warm or cool.

Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 8 g, TransFat 0 g