Bakeshop Blueberry Muffins


3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk
2/3 cup CRISCO Pure Vegetable Oil
2 large eggs
2 cups frozen blueberries
4 teaspoons sugar


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.

Notes: Makes 1 dozen. You can of course substitute any frozen fruit in this, but Kevin's favorite is when I substitute brown sugar for the regular sugar and use chocolate chips instead of fruit. Tastes like a chocolate chip cookie in muffin form.
Course: Breakfast
Cuisine: American
Uploaded by: Kelly Fowler
Added on: 2008-01-18 12:37:32