Best Blueberry Muffins Recipe amanda elaine

• 2 large eggs
• 1/2 c. milk (I used 2%)
• 1/2 c. canola oil
• 1 c. turbinado sugar. (plus 2T extra for topping)
• 4 T. lemon juice concentrate
• 2 c. flour (I prefer King Arthur's white whole wheat) Plus 1T. extra for tossing frozen blueberries
• 1 tsp. cinnamon
• 1 tsp. salt
• 3 tsp. baking powder
• 2 c. frozen blueberries
• 2 T. butter for topping

1. Keep berries in the freezer until needed.
2. In large bowl mix eggs, milk, lemon juice, oil, and sugar until smooth.
3. In separate bowl mix flour, baking powder, salt, and cinnamon.
4. Add flour mixture to the wet ingredients, and stir just until moistened.
5. Then, toss frozen berries in additional flour and fold berries into batter.
6. Spray a standard 12-cup muffin pan with non-stick cooking spray and fill cups full with batter.
7. Bake at 375 degrees for 20-25 minutes.
8. Brush tops of muffins with 2T of softened butter and sprinkle tops evenly with 2T turbinado sugar.
9. .Let stand in muffin pans for appx.
10. 10 minutes and then let muffins cool on cooling rack.
11. Makes 12 scrumptious muffins!

eggs, milk, canola oil, turbinado sugar, lemon juice concentrate, flour, cinnamon, salt, baking powder, frozen blueberries, butter

Taken from www.chowhound.com/recipes/blueberry-muffins-29631 (may not work)