These are delicious especially made with Maine wild blueberries. A very nice, moist muffin. You may substitute butter for some or all of the shortening if you desire.
Original recipe makes 12 muffins
Ingredients
1/2 cup shortening
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 pint blueberries
2 tablespoons white sugar
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PREP
10 mins
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COOK
35 mins
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READY IN
45 mins
Directions
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease 12 muffin cups.
- In a large bowl, cream together shortening and 1 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder and salt, and stir into egg mixture alternately with the milk. Fold in blueberries. Spoon batter into prepared muffin cups and sprinkle with sugar.
- Bake in preheat oven for 5 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 30 minutes more, until golden.
Nutrition
Calories: 258 kcal
Carbohydrates: 39.4 g
Cholesterol: 36 mg
Fat: 9.9 g
Fiber: 1.2 g
Protein: 3.7 g
Sodium: 173 mg
