4.5
2 ratings

Blueberry Muffins

A sweet treat for breakfast or snack time
Blueberry Muffins
Photo courtesy of McCormick

Make weekend mornings extra special with these warm blueberry muffins. They're even more delicious when served with honey butter.

Recipe courtesy of McCormick

Ingredients

  • 2 Cups flour
  • 2/3 Cups plus 2 tablespoons sugar, divided
  • 1 and 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® All Natural Pure Vanilla Extract
  • 1 Cup blueberries
  • 1/2 Teaspoon McCormick® Ground Cinnamon

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.

Nutritional Facts
Servings12
Calories Per Serving222
Total Fat9g14%
Sugar15gN/A
Saturated3g14%
Cholesterol24mg8%
Protein3g7%
Carbs32g11%
Vitamin A42µg5%
Vitamin B120.1µg4.5%
Vitamin C2mg2%
Vitamin D0.2µg1.4%
Vitamin E1mg8%
Vitamin K3µg2%
Calcium77mg8%
Fiber0.9g3.7%
Folate (food)9µgN/A
Folate equivalent (total)9µg2%
Iron0.5mg2.5%
Magnesium9mg2%
Monounsaturated5gN/A
Niacin (B3)0.3mg2.2%
Phosphorus115mg16%
Polyunsaturated1gN/A
Potassium72mg2%
Sodium163mg7%
Sugars, added13gN/A
Water35gN/A
Zinc0.3mg2.8%