Go Back
Print Recipe

Basic Muffin Recipe

Servings: 12 muffins
Author: Shirley Coleman, Baltimore International College

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 1/2 tsps. baking powder
  • 1/2 tsp. salt
  • 1/2 cup melted butter or salad oil
  • 2 eggs slightly beaten
  • 3/4 cup milk
  • 1 tsp. vanilla or another extract
  • Optional added flavoring: 1 cup blueberries fresh or frozen

Instructions

  • Place all the dry ingredients in a mixing bowl. Combine all liquids in a separate bowl. Mix the liquids into the dry ingredients. Add the blueberries. Mix until just combined; do not overmix. The batter will be lumpy.
  • Fill greased or paper-lined cupcake pans all the way to the top. Bake 25 minutes. Cool 5 minutes before removing them from the pan. Serve warm.
  • For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.