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Wild Blueberry Muffin

solofoods's picture
A delicious muffin with blueberry filling.
Ingredients
  All purpose flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Brown sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Eggs 2
  Blueberry cake and pastry filling 1 Can (10 oz)
Directions

Preheat your oven to 375 degrees. Grease your muffin pan and set it aside. Stir the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg in medium bowl until well-blended and set it aside. Place the milk, oil and eggs in a bowl and beat the mixture with a whisk until it is well blended. Add to the mixture of flour and spices and then stir until the dry ingredients are no longer dry. Stir in the Solo blueberry filling. Scoop the muffin batter into muffin cups, filling cups three quarters of the way full. Bake for twenty to twenty-five minutes, or until a toothpick dipped into the center comes away clean. Cool muffins in a pan on a wire rack for two minutes. Remove muffins from the pan and cool on a rack ten minutes. Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Taste: 
Sweet
Method: 
Baked
Dish: 
Muffin
Ingredient: 
Blueberry
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
12

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