Recipe By : Sweetish Hill Bakery
Serving Size : 24 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
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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 to 3 cups blueberries
Preheat oven to 400. Line 2 12-cup muffins tins with paper or carefully
butter and flour the cups. Mix the dry ingredients in one bowl and the wet
ingredients in another. Reserve the blueberries. Make a well in the center
of the dry ingredients and pour in the wet mixture. Mix with a wooden or
nylon spoon just until combined. Do not over mix. Carefully fold in the
blueberries. Using an ice cream scoop, fill the cups almost to the top.
Bake in the middle of the oven for 20-25 minutes or until a toothpick
inserted in the center of one muffin comes out clean. Turn the muffins out
of the tin onto a wire rack and let cool. Makes about 24 muffins.
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NOTES : If using frozen blueberries, lightly dust them with flour. Fresh
berries do not have to be dusted.
