15m
PREP TIME
25m
COOK TIME
213
CALORIES
10
INGREDIENTS
Servings: 12 (1 muffin)
Ingredients
- 2 cups flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup sour cream
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 egg, lightly beaten
- 2 teaspoons McCormick® Pure Lemon Extract
- 1 cup blueberries
KEY PRODUCTS
INSTRUCTIONS
- 1 Preheat oven to 400°F. Line 12 muffin cups with paper baking cups. Set aside. Mix flour, sugar, baking powder 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.
- 2 Spoon batter into prepared muffin cups, filling each cup 2/3 full.
-
3
Bake 18 to 20 minutes or until toothpick inserted in center of muffins comes out clean. Serve warm.
Test Kitchen Tip: For an extra hint of warm ginger flavor to complement the zesty citrus notes, stir in 1 teaspoon McCormick Ground Ginger along with the dry ingredients.
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