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The combination of lemon and ginger goes great in your morning blueberry muffin. Photo credit: Jen Tilley from How to Simplify.
2 cups flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon McCormick® Ginger, Ground
1/2 teaspoon baking soda
1 cup sour cream
1/4 cup milk
1/4 cup vegetable oil
1 egg, lightly beaten
1 teaspoon McCormick® Pure Lemon Extract
1 cup blueberries
Preheat oven to 400°F. Lightly grease 12 muffin cups or line with paper baking cups. Set aside. Mix flour, sugar, baking powder, ginger and baking soda in large bowl. Mix sour cream, milk, oil, egg and lemon extract in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be thick and slightly lumpy.) Gently stir in blueberries.
Spoon batter into prepared muffin cups, filling each cup 2/3 full.
Bake 20 to 25 minutes or until toothpick inserted in center of muffins comes out clean. Serve warm.
(Amount per serving)