Sweetish Hills Blueberry Muffins
Serving Size : 24
Ingredients for prepare Sweetish Hills Blueberry Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 1/2 | cups | cake flour |
| 1 1/2 | cups | all-purpose flour |
| 2 1/2 | cups | sugar |
| 1/2 | cup | powdered milk |
| 1 | teaspoon | salt |
| 4 | teaspoons | baking powder |
| 1 | cup | canola oil |
| 1 | | egg |
| 1 1/2 | cups | water |
| 2 | cups | blueberries - (2 to 3) |
recipe Sweetish Hills Blueberry Muffins
Preheat oven to 400. Line 2 12-cup muffins tins with
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paper or carefully butter and flour the cups. Mix the dry ingredients in one bowl
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and the wet ingredients in another. Reserve the blueberries. Make a well in the
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center of the dry ingredients and pour in the wet mixture. Mix
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with a wooden or nylon spoon just until combined. Do not over mix. Carefully
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fold in the blueberries. Using an ice cream scoop, fill the cups almost
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to the top. Bake in the middle of the oven for 20-25 minutes or until a toothpick inserted
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in the center of one muffin comes out clean. Turn the muffins out of the tin onto a
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wire rack and let cool. Makes about 24 muffins.
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