1cupfresh or frozen blueberriestossed in 1 tablespoon flour
Combine dry ingredients: Add all dry ingredients to a large bowl and mix very well.
Prep: Preheat the oven to 425°F and line a greased 12 cup muffin pan with muffin liners.
Combine wet ingredients: Add all wet ingredients to a separate bowl or measuring jug and whisk them together very well, until smooth.
Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Fold JUST until combined, do not overmix!
Fold in the berries: Add the floured blueberries to the muffin batter and fold 2-3 times to just combine.
Scoop into muffin pan: Evenly divide the muffin batter between the muffin cups. I like scooping the batter with a cookie scoop - totally mess free!
Bake: Reduce the oven temperature to 400°F. Place the muffins in the oven and bake for 5 minutes. WITHOUT OPENING THE OVEN, reduce the temperature to 360°F. Finish baking the muffins at 360°F for 15-20 minutes, or until a toothpick inserted comes out clean.
Cool: Cool the muffins in the pan for 5-10 minutes before removing them to a cooling rack to cool completely.
Keep the cooled muffins in a container with a tight-fitting lid. They stay fresh for 1-2 days at room temperature, and up to a week in the fridge.Although savorynothings.com tries to provide accurate nutritional information, these figures should be considered estimates. Factors like brands, product types, natural fluctuations in fresh produce, ingredient swaps and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will savorynothings.com be responsible for any loss or damage resulting for your reliance on nutritional information.