Blueberry Muffins – a delicious recipe with Fresh Blueberries, Shortening, Sugar, Egg, Milk, Flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400 and lightly grease the muffin pan with shortening or cooking spray (don't use muffin liners, it doesn't turn out as well).
2
Put the blueberries into a strainer, rinsing them under cold water.
3
Drain them on a paper towel.
4
Put the shortening into a large mixing bowl, gradually beating the sugar into the shortening until the mixture is light and fluffy.
5
Add the egg to the shortening mixture and beat well.
6
Stir in the milk and mix well.
7
In a small bowl, combine the flour, baking powder and salt.
8
Combine the flour mixture into the sugar mixture.
9
Carefully stir the blueberries into the mixture.
10
Fill each muffin cup 2/3 full.
11
Bake on the middle wrack for 20 to 25 minutes or until a toothpick comes out clean.
332
kcal
Calories
5
g
Fat
61
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Fresh Blueberries, 3 tbsp Shortening, 3 tbsp Sugar, 1 Egg, and more.
Yes, Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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