Blueberry Poppy Seed Muffins

Adapted from: Food Network Magazine, May 2012

1 ½ cups vegetable oil

3 cups flour

1 ½ tsp. baking powder

1 ½ cups milk

3 eggs

1 ½ tbsp. poppy seed

1 ½ tsp. almond extract

1 ½ tsp. vanilla extract

1 cup blueberries

Preheat the oven to 350 degrees and line a muffin tin.

Whisk the flour, baking powder, and sugar in a medium bowl. In another bowl, whisk the vegetable oil, milk, eggs, poppy seeds, and extracts. Add the flour and mix briefly to combine. Fold in the blueberries.

Divide among muffin cups (you’ll have a lot of batter left over). Bake for 25-30 minutes. Let cool completely and serve.

Printed from SweetLessons.blogspot.com