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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 1/4 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
2 large eggs |
3/4 cup milk |
2/3 cup vegetable oil |
1 1/4 cups sugar |
1 teaspoon vanilla extract |
1 cup blueberries (fresh or frozen) |
Directions:
1. Preheat oven to 375°F. Mist 2 24-cup miniature-muffin tins with cooking spray.
2. In a bowl, mix flour, baking powder, cinnamon and salt. In a separate bowl, whisk eggs, milk, oil, sugar and vanilla. Stir dry ingredients gently into milk mixture. Fold in berries.
3. Spoon batter into muffin tins so they're 3/4 full. Bake until a toothpick inserted into center of a muffin comes out clean, 15 to 20 minutes. Let cool in pans on wire racks for 5 minutes, then turn muffins out onto racks. Serve warm.
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