This recipe is for a basic base muffin batter that you can add up to two cups of other ingredients to. This will yield around 12 muffins if you add the other ingredients.
1-2cupsof fresh blueberriesraisins, chocolate chips or other add ins
Instructions
Pre-heat the oven to 375 degrees F.
Fill a 12 well muffin tray with muffin liners, or spray the muffin wells with non-stick cooking spray.
In a medium bowl, whisk together the flour, cornstarch, baking powder and salt.
In a larger bowl attached to stand mixer or with a hand held beater, beat the butter, oil and sugar for two minutes, until creamy.
Add the eggs one at a time, making sure that you are scraping down the sides of the bowl and beating well after each addition.
Beat in the vanilla.
Gradually add the flour mixture and milk, alternating between the two, mixing on low speed the entire time to combine.
Fold in the added ingredient of choice until mixed throughout the batter evenly.
Divide the batter evenly between the muffin wells - they will be full! I like to use a cookie dough scoop or an ice cream scoop with a wire scraper inside to get nice, rounded muffin tops.
Bake for 20-25 minutes, until the tops are beautifully browned and the top springs back when touched. If you have one, insert a cake tester to make sure that they are done.