Recipe from the kitchen of Katie Hymel
2 cups Flour
2/3 cup Sugar
2 ½ tsp. Baking powder
¼ tsp. Baking Soda
1 tsp. Cinnamon, ground
1 cup Milk
½ cup Vegetable oil
1 cup Blueberries
¼ cup Sugar in the raw
1 tsp. Lemon zest
Preheat oven to 350*F
Line muffin pan with cupcake liners.
In a mixing bowl with a wire whisk, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and lemon zest.
In a separate bowl, combine milk, oil, and eggs.
Add dry ingredients to wet ingredients and mix just until combined.
Add blueberries and fold in until evenly distributed.
Pipe batter into prepared muffin pan and sprinkle the top with sugar in the raw.
Bake for about 25 minutes or until knife comes clean.
Yields: ½ dozen jumbo muffins or 1 dozen average size muffins.
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