YOU want muffin? Well, recipe time. Overview Make weekend mornings extra special with warm Blueberry Muffins. Serve with cinnamon- and nutmeg-spiced Honey Butter, if desired. Ingredients Serves: 12 Serving Size: 1 muffin 2 cups flour 2/3 cup plus 2 tablespoons sugar, divided 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream 1/4 cup milk 1/4 cup vegetable oil 1 egg, lightly beaten 1 teaspoon grated orange peel 1 teaspoon McCormick® Pure Vanilla Extract 1 cup blueberries 1/2 teaspoon McCormick® Cinnamon, Ground Select All Add to list Nutritional information (amount per servings) Total Calories: 217 Sodium: 188mg Fat: 9g Carbohydrates: 31g Cholesterol: 31mg Protein: 3g Fiber: 1g Directions Preheat oven to 400°F. Lightly grease 12 muffin cups or line with paper baking cups. Set aside. Mix flour, 2/3 cup sugar, baking powder, baking soda and salt in large bowl. Mix sour cream, milk, oil, egg, orange peel and vanilla in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be thick and slightly lumpy.) Gently stir in blueberries. Spoon batter into prepared muffin cups, filling each cup 2/3 full. Mix 2 tablespoons sugar and cinnamon. Sprinkle over muffins. Bake 20 to 25 minutes or until toothpick inserted in center of muffins comes out clean. Serve warm with Honey Butter, if desired.
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