Carrot and Blueberry Muffins - Mexican Muffins

Ingredients

  • 2 cup Carrot (grated)
  • 1 cup Blueberries
  • 2 cup All-purpose flour
  • 1 cup Granulated sugar
  • 2 tsp baking powder
  • 1 tsp Salt
  • 2 piece Eggs
  • 0.5 cup Vegetable oil

Instructions

  1. Preheat oven to 180°C (350°F).

  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

  3. In a separate bowl, whisk together the eggs and vegetable oil.

  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

  5. Fold in the grated carrots and blueberries.

  6. Line a muffin tin with paper liners.

  7. Fill each muffin liner about 2/3 full.

  8. Bake for 20 minutes, or until a wooden skewer inserted into the center comes out clean.

  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

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