Homemade Blueberry Muffins
|Vegetable shortening||1⁄3 Cup (5.33 tbs)|
|Sugar||1 Cup (16 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Blueberries||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||2 Teaspoon|
|All purpose flour||2 Tablespoon|
Preheat the oven to 400Â° 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 400Â° F for 20 to 25 minutes.