Homemade Blueberry Muffins Recipe
Ingredients
| Vegetable shortening | 1⁄3 Cup (5.33 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Milk | 2⁄3 Cup (10.67 tbs) | |
| Eggs | 2 | |
| Blueberries | 1 1⁄2 Cup (24 tbs) | |
| All purpose flour | 1 3⁄4 Cup (28 tbs) | |
| Sugar | 1 Tablespoon | |
| Baking powder | 2 Teaspoon | |
| All purpose flour | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2707 Calories from Fat 764
% Daily Value*
Total Fat 86 g132.8%
Saturated Fat 23.4 g117.1%
Trans Fat 9 g
Cholesterol 438 mg146%
Sodium 1968.4 mg82%
Total Carbohydrates 448 g149.3%
Dietary Fiber 12.1 g48.3%
Sugars 246.3 g
Protein 45 g89.6%
Vitamin A 15.2% Vitamin C 35.9%
Calcium 101.4% Iron 84.7%
*Based on a 2000 Calorie diet
Directions
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 400° F for 20 to 25 minutes.
Chef
