Pregnancy Friendly Classic Bakery-Style Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.7(20)
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Learn more →Ingredients
12 servings
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- ⅓ cup unsalted butter, melted and slightly cooled
- ¼ cup neutral oil (such as canola or vegetable oil)
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¾ cup whole milk
- ¼ cup sour cream
- 2 tsp vanilla extract
- 1 ½ cups fresh or frozen blueberries (or chocolate chips, or diced strawberries)
- 2 tbsp turbinado sugar or coarse sugar, for topping (optional)
Instructions
- 1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease each cup well with nonstick spray.
- 2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
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