Try these Quick Blueberry Muffins when you want to place home baked goodness on the table in a hurry. Brown sugar, orange peel and fresh blueberries make these muffins moist but delicate and chock full of flavor.
- 2 cups all-purpose baking mix
- 1/3 cup granulated sugar
- 2 tablespoons packed brown sugar
- 2 tablespoons grated orange peel
- 1 large egg
- 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
- 2 tablespoons vegetable oil
- 1 cup fresh blueberries*
- 2 teaspoons orange juice, (optional)
- 2 tablespoons granulated sugar, (optional)
PREHEAT oven to 400° F. Grease or paper-line 12 muffin cups.
COMBINE baking mix, granulated sugar, brown sugar and orange peel in large bowl. Beat egg lightly in small bowl; stir in evaporated milk and vegetable oil. Add evaporated milk mixture to baking mix mixture; stir just until moistened. Gently fold in blueberries.
SPOON batter into prepared muffin cups, filling 3/4 full. Gently brush tops with orange juice and sprinkle with granulated sugar.
BAKE for 15 to 18 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 3 to 4 minutes; remove to wire rack to cool slightly. Serve warm.
**Frozen blueberries which have been thawed and drained may also be used.
Review This Recipe
THESE MUFFINS WERE EASY TO MAKE FROM INGREDIENTS I HAD ON HAND IN THE PANTRY. THEY CAME OUT VERY MOIST. ALSO GOOD USING RASPBERRIES AND GRATED LEMON PEEL.
Read More Reviews