All-American Blueberry Muffins
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Serves/Makes: 12
Ready in: 30-60 minutes
- 1 1/2 cup sugar
- 3/4 cup shortening
- 3 eggs
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 4 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 quart fresh blueberries
Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin. In a mixing bowl, combine the sugar and shortening and beat with an electric mixer on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. With the mixer running, slowly add all the dry ingredients. Beat in the milk and vanilla then stir in the blueberries by hand. Fill the muffin cups 2/3rds full with the muffin batter. Place in the oven and bake at 350 degrees F for 20-30 minutes or until the tops are golden and bounce back when lightly touched. Remove from the oven and let cool in the muffin tin for 5 minutes then remove to a wire rack to cool completely. Store in an airtight container.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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