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Blueberry Muffin

1/2 c. shortening
1 c. granulated sugar
1 tsp. vanilla
2 eggs
1/2 tsp. salt
2 tsp. baking powder
2 c. all-purpose flour
1/2 c. milk
1 pt. blueberries
Sugar for top

NOTE: Shortening may be all vegetable solid shortening, all butter, all margarine or a 50-50 blend. Preheat oven to 450 degrees. Clean and rinse blueberries. Grease muffin pan and lightly flour it. Beat shortening with sugar and vanilla until well mixed. Beat in eggs. Mix dry ingredients and mix in alternately with the milk. Fold in blueberries. Batter will be very heavy. Grease muffin pans well. Grease the top of pan, too, as muffins will peak and cause a mushroom effect on top. If pan top is not greased, muffins will stick. Fill muffin cups to top. Bake at 450 degrees for 5 minutes. Lower heat to 375 degrees and bake an additional 30 to 35 minutes, until golden brown. Cool and remove from pans. Makes 1 dozen.

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