Blueberry Muffins

Our Blueberry Muffin recipe takes only 10 minutes to pull together and bakes in just 20 minutes, meaning you can have hot, fresh, homemade muffins for your morning breakfast. Country Crock Spread brings all of the buttery goodness to these muffins.

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Prep time10 min
Cooking time20 min
PortionsPortions 12

Ingredients

2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup Country Crock® Spread
3/4 cup sugar
2 eggs
1 tsp. vanilla extract
1/2 cup milk
1 1/2 cups fresh blueberries

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat oven to 375°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.
Combine flour, baking powder and salt in medium bowl; set aside.
Beat Country Crock® Spread and sugar in large bowl with electric mixer until light and fluffy, about 3 minutes. Beat in eggs and vanilla until blended, scraping sides occasionally. Alternately beat in flour mixture and milk just until blended, beginning and ending with flour mixture. Gently fold in blueberries. Evenly spoon batter into prepared pan.
Bake 20 minutes or until toothpick inserted in centers comes out clean. Cool 15 minutes on wire rack; remove from pan and cool completely.

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