Bakery Style Blueberry Muffins
Servings: 10
Ingredients
- 2 1/4 Cups Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 1/2 Cups Blueberries
- 1/2 Cup Vegetable Oil
- 1 Cup Sugar
- 2 Eggs large
- 1 teaspoon Vanilla
- 1/2 teaspoon Almond Extract
- 1/2 Cup Milk
- Sanding Sugar for Tops
Instructions
- Preheat oven to 375 degrees.
- Whisk all dry ingredients together.2 1/4 Cups Flour, 2 teaspoons Baking Powder, 1/2 teaspoon Salt
- Fold in blueberries.1 1/2 Cups Blueberries
- In a separate bowl, whisk vegetable oil, sugar, eggs, vanilla, almond extract, and milk together.1/2 Cup Vegetable Oil, 1 Cup Sugar, 2 Eggs, 1 teaspoon Vanilla, 1/2 teaspoon Almond Extract, 1/2 Cup Milk
- Pour wet ingredients over dry ingredients and fold together.
- Grease large muffin tin, or spray with non stick spray.
- Spoon into large muffin tin, filling to the top.
- Sprinkle sanding sugar over the top of each muffin.Sanding Sugar for Tops
- Bake at 375 for 5 minutes, then turn the oven down to 350 and continue to bake for 25-30 minutes, or 12-18 minutes for regular sized muffins.
Notes
Muffins can be stored in an airtight container for 2-3 days, or frozen for 3 months.
Nutrition
Serving: 1muffin | Calories: 309kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 136mg | Potassium: 158mg | Fiber: 1g | Sugar: 23g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg