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Blueberry Muffins
Created by admin, Tuesday, 01 May 2007
Description
One dozen muffinsIngredients
1-1/2 cups unsifted all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg
1/2 cup butter flavor crisco all-vegetable shortening or 1/2 butter flavor crisco stick, melted
3/4 cup fresh or frozen (thawed) blueberries, rinsed and drained
topping:
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 cup butter flavor crisco all-vegetable shortening or 1/4 butter flavor crisco stick, melted
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg
1/2 cup butter flavor crisco all-vegetable shortening or 1/2 butter flavor crisco stick, melted
3/4 cup fresh or frozen (thawed) blueberries, rinsed and drained
topping:
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 cup butter flavor crisco all-vegetable shortening or 1/4 butter flavor crisco stick, melted
Methods/steps
preheat oven to 400°F. grease 12 medium muffin cups.
combine flour with sugar, baking powder and salt. make well in center of mixture.
beat milk and egg with fork until blended. stir in melted butter flavor crisco. pour into well in dry mixture. stir only until dry ingredients are moistened. (batter will be lumpy.) fold in blueberries. spoon into greased muffin cups, filling about two-thirds full. bake at 400°F until tops are light golden brown, about 22 minutes. cool 5 minutes. remove from pans.
for topping combine sugar and cinnamon. dip each warm muffin top in melted butter flavor crisco and then in cinnamon-sugar. best served while still warm.
Reviews
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