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Blueberry Muffins! My favorite! This Blueberry Muffins recipe is simply brilliant. Breakfast at home is never complete without it, as the whole family is addicted to it!
  Vegetable shortening 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Sugar 1 Cup (16 tbs)
  Milk 2⁄3 Cup (10.67 tbs)
  Eggs 2
  Blueberries 1 1⁄2 Cup (24 tbs)
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Sugar 1 Tablespoon
  Baking powder 2 Teaspoon
  All purpose flour 2 Tablespoon

Preheat the oven to 400° F.
Grease muffin tins that are 2/2 inches in diameter.
Cream the shortening and sugar until light and fluffy.
Add the eggs, 1 at a time, beating well after each addition.
Sift the flour, baking powder, and salt together.
Add the dry ingredients and milk alternately, mixing just until blended.
Do not over mix.
In a small bowl toss the blueberries with the sugar and flour.
Add the blueberries, folding just enough to mix well.
Spoon into the prepared muffin tins, filling each tin 2/3 full.
A little sugar and cinnamon may be sprinkled on top of each muffin if desired.
Bake at 400° F for 20 to 25 minutes.

Recipe Summary

Fruit Dessert

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Average: 4.1 (30 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2707 Calories from Fat 764

% Daily Value*

Total Fat 86 g132.8%

Saturated Fat 23.4 g117.1%

Trans Fat 9 g

Cholesterol 438 mg146%

Sodium 1968.4 mg82%

Total Carbohydrates 448 g149.3%

Dietary Fiber 12.1 g48.3%

Sugars 246.3 g

Protein 45 g89.6%

Vitamin A 15.2% Vitamin C 35.9%

Calcium 101.4% Iron 84.7%

*Based on a 2000 Calorie diet

Homemade Blueberry Muffins Recipe