All-American Blueberry Muffins
.
Yield
12 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| ¾ | cup |
vegetable shortening
|
*
|
| 3 | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
salt
|
|
| 4 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| 3 | large |
eggs
|
|
| 1 ½ | cups |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | quart |
blueberries
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 177 | ml |
vegetable shortening
|
*
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 3.8 | ml |
salt
|
|
| 2E+1 | ml |
baking powder
|
|
| 1.3 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 3 | large |
eggs
|
|
| 355 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 0.9 | l |
blueberries
fresh |
*
|
Directions
Combine the sugar and shortening until fluffy.
Add eggs and beat again.
Slowly begin adding the dry ingredients. Add milk and vanilla.
Mix in blueberries gently. Pour into pre-sprayed muffin tins.
Bake at 350℉ (180℃) for 20 to 30 minutes until golden.
