Ingredients1 cup of blueberries
2 cups of White Lily® Self-Rising Flour
1/3 cup of sugar
3/4 cup of milk
1 large egg, lightly beaten
1/4 cup Crisco® Pure Vegetable Oil
1/3 cup of sugar
3/4 cup of milk
1 large egg, lightly beaten
1/4 cup Crisco® Pure Vegetable Oil
Directions1. HEAT oven to 400ºF. Spray bottoms only of 12 muffin cups lightly with no-stick cooking spray or line with paper baking cups.
2. RINSE, drain, and thoroughly dry blueberries on paper towels. Combine flour and sugar in small bowl. Toss blueberries in 1/4 cup flour mixture.
3. WHISK milk, egg and oil together in small bowl until blended. Add liquid ingredients to remaining flour mixture; stir 5 to 7 strokes (batter will not be completely mixed).
4. FOLD in floured blueberries. Stir only until ingredients are moistened. Batter will be lumpy (do not overmix). Fill muffin cups 2/3 to 3/4 full with batter.
5. BAKE 15 to 18 minutes or until golden brown. Place a small pat of butter right in the middle. Now sit back and ... Enjoy! ~ Chef ~
